Quick and easy, as a side dish or on its own.
-
step 1
- 1 teaspoon Ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 3 pinches asafeotida (hing)
Heat ghee and add the spices and gently fry until fragrant and browned slightly.
-
step 2
- 1/4-1/2 cabbage
- 125 ml sweet corn, kernals
Combine chopped or shredded cabbage and corn kernals in the pot and toss to cover all well with spiced oil.
-
step 3
- 1/4 teaspoon paprika powder, sweet
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon Good Salt, unrefined.
- 1/4 teaspoon jaggery (or brown sugar)
- 1/8 tablespoon nutmeg
Add the remaining spice powders (use chili powder for a hotter effect).
Cover and cook on a low heat until cabbage is soft and translucent (ie. 5-7 minutes)
Add a little water if needed but usually it is not.
(note: look out for a ceramic ginger grater, japanese, as pictured. It is great (sic) for for nutmeg too)
-
step 4
- 2 tablespoon parsley, fresh
Garnish with fresh herbs (basil, coriander or parsley).
You might also like
