Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g Cabbage
2 md Onions
6 Garlic cloves
2 tb Ghee or oil
1/2 ts Garam masala
1/2 ts Turmeric powder
1 t Ground cumin seeds
1 tb Coriander powder
2 tb Yogurt
1 md Tomato -- diced
1 1/2 tb Gram flour
1 Handful of sliced coriander
-- (leaves)
Salt -- to taste
Chili powder -- to taste
Grind onion and garlic to a paste. Mix together gram flour, salt and
chili powder with enough water to make a thin batter. Cut cabbage
into long, thin slices. Dip cabbage slices in batter and deep fry
until light golden. Drain and set aside.
Heat ghee or oil in skillet and cook onion and garlic paste until
golden. Add spices and cook another minute, then add tomatoes and
continue to cook until ghee or oil begins to separate and rise to the
top. Mash mixture with the back of a wooden spoon, then add 2 cups
of water. Bring mixture to a boil, then reduce heat and add cabbage.
Cook until cabbage is tender and sauce is thick. Garnish with
chopped coriander and serve.
[I guess you can add yogurt at the same time as the spices, although
I substituted a bit of lemon juice, and added a couple of cups of
water to this, and it was pretty good. The water seemed to be
necessary, as the sauce was VERY dry otherwise. -K.M.]
