As it is called, this is an easy simply spiced spring cabbage dish. A side dish that is usually served as part of a meal with other main dishes. The author says that for a bit of variation, small cubes of potatoes can be added in.
The author suggested that this dish is delicious when eaten with chapatti and yoghurt. I have however serve it alongside a dish of chicken curry, another recipe of hers, with basmathi rice.
Simply Spiced Spring Cabbage
(Made In India, by Meera Sodha)
2 tablespoons rapeseed oil
2 teaspoons mustard seeds
1 large onion, finely sliced
1 white cabbage (around 700gm) finely shredded
1/2 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon chilli powder
1 tablespoon tomato puree
Put the oil into a wide-bottomed, lidded frying pan on a medium heat and, when it's hot, add the mustard seeds. When they start to pop, add the onion and fry for around 6 to 8 minutes, until it is nice and soft.
Add the shredded cabbage and 50ml of warm water, stir and pop the lid on. Allow to cook through for 5 minutes, then add the turmeric, salt, cumin, chilli powder and tomato puree. Stir, pop the lid on again and cook for another 6 to 8 minutes, until the cabbage is really soft without any crunch left in it.
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