How To Make Indian Cabbage With Red Chillies
Jul 23rd, 2008 by admin
This is the first recipe that I’ve tried at home since attending cookery workshop Easy Indian With Manju Malhi at Books for Cooks in Notting Hill, London last week. It’s taken from the recipe booklet handed out at the workshop, and can also be found on Manju’s website and in her Easy Indian cookery book. I thought I’d try the recipes one by one, rather than create chaos by making all the dishes in one go. Of course, I chose the easiest one to try!
Ingredients: (serves 4)
- 3 tbsp vegetable oil
- 2 dried red chillies
- 1 tsp brown mustard seeds
- 400g white cabbage, finely shredded
- 1/2 tsp salt
- 1 tsp fresh lemon juice
- 1 tbsp dessicated coconut (optional)
What to do next:
Heat the oil in a large frying pan or wok over a medium heat. I used a wok as my frying pan isn’t that large. Add the chillies and mustard seeds and fry for 30 seconds, stirring constantly or until they begin to splutter. Take care not to burn them.
Add cabbage and salt and increase heat to medium-high. Stir-fry constantly for 5-6 minutes until cabbage is tender. Sprinkle with lemon juice and coconut and stir before serving. I didn’t use the coconut, as I’m not that keen on it (and also didn’t have any!).
The verdict?
This is a really easy and delicious side dish, which would go with lots of non-Indian mains too. I really enjoyed making it, as it took no effort, but the result was fantastic.
Other Indian Recipes that you might like:
Click for all the Indian recipes on World Foodie Guide.
Looks DEElicious! I am going to have to add this to my list this week. Thanks!
I can’t wait to make it again this weekend. Saved half the cabbage! More Indian recipes to come later this week and next…
very simple to make and tasty.
One of the simplest and tastiest dishes I’ve ever made. All thanks to my teacher Manju Malhi of course! I”ll be writing about the other recipes she taught me over the next two weeks…
helen – next time, try the traditional maharastrian version: wait till the mustard seeds sputter, then add 1 tbps of turmeric and a 1/2 tbps of asafoetida (hing). once the spices have fried (10 seconds?) proceed as before. add salt and a 1/2 tbs of sugar at the end.
Hey howler, thanks for visiting! I’ll try your tip next time, though I have to buy some asafoetida first, as it’s the only ingredient I don’t have.