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CABBAGE
WITH SPICES AND TOMATO
| Serves
4 |
2
tomatoes |
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3
tablespoons oil |
| 1lb
(450g) cabbage |
1/8
teaspoon turmeric powder |
| 2
onions |
1
teaspoon coriander powder |
| 1/2
x 1/4-in (10 x 5-mm) fresh ginger |
1/2
teaspoon red chilli powder |
| 1
green chilli |
salt |
1 Grate or slice the cabbage very finely and separate in
to shreds. Chop the onions, ginger and chilli very finely. Chop
the tomatoes.
2 Heat the oil in a wok. Add the onion, ginger and chilli
and saute until the onion is browned.This takes about 15 minutes.
3 Put in the cabbage. Sprinkle in the turmeric, coriander
and red chilli powders. Mix well Cover with alid and cook for 10
minutes, then add the tomatoes and salt and cook unitl done. |
STUFFED
BABT AUBERGINES
MASALA
BAINGAN
| Serves
2-3 |
1/4
teaspoon dried mango powder |
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(amchoor)
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| 1
teaspoon coriander powder |
1/8
teaspoon salt |
| 1/4
teaspoon cumin powder |
9oz
(250g) baby auberginers |
| 1/4
teaspoon turmeric powder |
1
teaspoon sugar |
| 1/4
teaspoon red chilli powder |
3
tablespoon oil |
1 Mix together all the spices and sugar. Make cross-slits
on top of the auberginers, about 1in (2.5cm) deep. Stuff the spice
mixture into the slits.
2 Heat the oil in a non-stick or thick-bottomed frying pan
with a lid, and add the stuffed aubergines. Cover and cook over
a low heat, turnining from time to time, for about 15 minutes,until
tender. |
| CABBAGE
WITH MUSTARD SEEDS
| Serves
2 |
1/4
teaspoon mustard seeds |
| 140z
(400g) cabbage, finely shredded |
1
green chilli, choopped |
| salt |
1/4-in
(5-mm) square piec of fresh ginger, chopped about 10 curry leaves |
| 4
tablespoons oil |
1/3
teaspoon sugar |
1 Soak the cabbage in water with a little salt for 15 minutes,
then drain.
2 Heat the oil in a deep frying pan and add the mustard seeds.
When they crackle, add the chilli, ginger and curry leaves and saute
for 1 minute. Add the cabbage, salt to taste and sugar.Saute, mixing
all the ingedients well. Cook over a low heat, uncovered, until
it reaches you preferred consistency. |
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