Ingredients:
3 cups of chopped cabbage
½ tsp bicarbonate of soda
Boiling water
1 large and 1 small potato (peeled and cut into 2 – 3cm cubes)
1 medium onion (finely sliced)
3 – 4 tablespoons of cooking oil
1 teaspoon whole mustard seeds
½ teaspoon whole jeera seeds
½ tsp cumin seed
¼ teaspoon methi seeds
2 -3 green chillies (chopped)
3 fresh red chillies (chopped)
3 cloves garlic (chopped)
1 teaspoon sugar
1/8th tsp Hing
Cooking oil
Fine salt to taste
¼ tsp white pepper
Chopped dhunia
Curry leaves
Method:
Add chopped cabbage to a large dish.
Sprinkle with bicarbonate of soda.
Cover with boiling water and leave for 10 minutes, then drain.
Braise onion until softened.
Add the whole seeds.
Fry 1– 2 minutes.
Add chopped crushed garlic and chilies and stir a few seconds.
Add cabbage, salt, sugar and potato cubes.
Simmer until water evaporated, cabbage cooked and potatoes done.
Garnish with greens.
Original Recipe: Eshana Suleman
Prepared, tried and tested by: Melanie Kramar
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