The humble cabbage is not an ingredient you’d normally associate with Indian Cuisine, and it certainly wouldn’t be the first thing you’d order off the menu (for me, that would always be a nice cold pint of Cobra). And many people will never forget the bland, overcooked cabbage from school dinners, which made even spam fritters look tasty. But in this simple recipe, the cabbage is the star. It’s delicous, quick and easy to make, and you’ll be scooping up leftovers with your fingers afterwards!

PS – In case you’re wondering, a “thoran” is a dry vegetable dish from South India. Although I’ve used carrots in this recipe, you could use almost any vegetable. Carrots and beetroot would work especially well.

Ingredients

700g white cabbage, sliced
two onions, thinly sliced
1 tsp black mustard seeds
1 tsp cumin seeds
½ tsp chilli powder
1 tsp tumeric powder
1 tbsp tomato puree
12 curry leaves
generous handful of dessicated coconut
handful fresh coriander leaves
3 tbsp vegetable oil / rapeseed oil

(Note – the curry leaves and coriander leaves are optional. You can leave out either, or both, and this will still taste great)

Method

1. Fry cumin seeds, mustard seeds and curry leaves in oil for one minute
2. Add onions and gently fry until soft
3. Add cabbage with 100ml water, with the turmeric, chilli powder, tomato puree and salt. Turn up heat until water bubbles
4. Cook for 15-20 minutes until the cabbage is soft and the water has evapourated
5. Stir in coconut and heat for a further minute
6. Throw in the coriander leaves and stir before serving

 

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