Indian food is generally served as a thali; a collection of different dishes usually served on a steel tray with multiple sections. The sections prevent the different dishes contaminating each other. A typical thali will contain two or three vegetable dishes, chapattis, puris or naan, pappad, a sweet, pickles, chutneys and raita. In Gujarat the rice and dahl are served subsequently to the thali but I always forget this and am always full from the thali alone.
This cabbage dish is ideal to be served as one of the vegetable dishes although Steve and I eat it with bread as a main course - I don't have the time to make all the components of a thali every night after work! The recipe was provided by our friends Shiv and Shweta and is a traditional dish from Bangalore.
- Light tasting vegetable oil
- 200 grams white cabbage - finely grated
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 small red onion - chopped
- 2 green chillies - finely chopped
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 30 grams fresh coconut - grated
- Small handful coriander - finely chopped
- Lemon wedges to garnish
- Heat 1/2 tablespoon vegetable oil in a pan.
- Add the grated cabbage and cook for 5 minutes. Stir occasionally. The cabbage should not colour during this time.
- Meanwhile in a separate pan heat 1 tablespoon vegetable oil.
- Add the cumin seeds and mustard seeds to the second pan and let them cook for a minute or two.
- Now add the onion, chillies and lemon juice to the second pan and stir well. Let this cook for 5 minutes until the onions become soft.
- Add the turmeric and salt to the second pan and stir.
- Now add the cooked cabbage to the second pan and stir again. Let the dish cook for 5 minutes. Taste to check the salt. Add more if necessary and stir well.
- Take the pan off the heat and add half the grated coconut. Stir well.
- Garnish with the remaining coconut and chopped coriander and serve with the lemon wedges.