Cabbage Masala

This style of cabbage is only done by grandma and I have not tried this style of cabbage at anyone else's home so far and I should say I am really proud of sharing this post. This recipe is almost similar to how we make mutton kheema back at home except that its the vegetarian version but has tonnes of flavor in it and its not the usual sad cabbage poriyal or kootu type.I made a big pan of cabbage yesterday and V finished it all within a couple of hours mostly by himself.It was a big hit at home.

INGREDIENTS:

Cabbage-1 small, chopped
Onion-1 small, chopped finely
Tomato-1 small, chopped finely
Ginger Garlic paste-1 tbsp(I use fresh for more flavor)
Green chilli-1, slit vertically or you can grind it with the ginger garlic paste.
Red chilli powder-1 tbsp or more per your spice level
Coriander seed powder-1 tsp
Garam Masala-1 tsp or more per your desire
Turmeric powder-1/2 tsp
Saunf seeds-1 tbsp
Curry leaves-5 or 6

PROCEDURE:

1. In a pan with oil, (You will need to use a little more oil than usual for more taste and flavor)add the saunf seeds,curry leaves.
2. After they splutter, add the onion,ginger-garlic and green chillies and saute till golden brown.Now add the tomatoes.You can add a tsp of tomato puree if you want for extra tartness.
3. Now add the spice powders and mix well.
4. Add the cabbage and saute till well mixed.
5. Add adequate water to allow the cabbage cook well.
6. Allow the water to completely evaporate and keep stirring now and then to ensure that you dont burn the cabbage.
7. Garnish with cilantro and turn off stove.
8. Serve with hot chapathis(yum) or rice.

You can try the same recipe with Brussel Sprouts too. It came out pretty decent.