Side Dishes for Rotis/Dosas/ Naan.

Sumptous Masala Cabbage Subzi.

Masala Cabbage Curry
Masala Cabbage Curry

One of the most misunderstood vegetables over the years  has been the Cabbage. It almost sends kids scurrying away from the dinig tables, as many children do not particularly find the smell of cooked cabbage palatable or even bearable.Cabbage is a sturdy, strong and abundant vegetable. Hardy and easy to grow, it is almost universally available in all countries and cultures. Cabbage belongs to the all important family of cruciferous vegetables. The members of this family of vegetables are so named for their cross shaped (crucifer) flower petals. Rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C. Even more impressive is that cabbage is famous for a specialized, naturally occurring, nitrogenous compound known as indoles. Current research indicates that indoles can lower the risk of various forms of cancer.

I always cook cabbage in south indian preparations like Cabbage Molagootal, Cabbage Kootu and easy Cabbage poriyal. But employing this in a subzi as a side for rotis was something that Ive always liked. This one is very tasty and delicious and completly negates the unacceptable aroma of cabbage cooking. Try it and your family would be hooked. In fact, they wouldn`t even guess that cabbage is the main ingredient.

INGREDIENTS:

1/2 a  cabbage sliced long and thin.
1 Potatoe sliced long.
2 carrots sliced long.
1 big tomato chopped in to small pieces.
A handful of peas
1 onion sliced in to thin crescents.

1 – 1 1/2 spoons of Corriander Powder.

Pinch of Garam Masala Powder.

Salt to taste.

Seasoning:

Oil

Jeera

1 tsp Ginger Garlic Paste (I make this fresh).

PREPARATION:

  • You can pre-cook the potatoes, carrots and cabbage in the microwave for 3 minutes so it saves time on the stove. Keep aside.
  • In a kadai, add 2-3 spoons of oil and for seasoning, the jeera, ginger garlic paste and allow a couple of minutes for the seasonings to saute in the oil.
  • Now add the onions and allow to saute till they are cooked.
  • Add Potatoes , Peas, carrots and cabbage to the kadai and mix in well.
  • Sprinkle enough salt, turmeric,garam masala  and the corriander powder and incorporate the flavours together.
  • After 5-6 minutes, make a small hole in the middle of the kadai and add the finely chopped tomato.
  • I guess this is done as the tomatoes do not make the subzi mushy but use the heat of the vegetables around it to slowly cook and add flavour.
  • Cover the kadai and cook on a medium low flame until the vegetables are done about 80%.
  • Cooking the vegetables completely makes the dish mushy but we need them be seperate and a little crunchy.
  • Garnish with chopped corriander and serve Hot with Parathas or rotis.