| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
qt |
SHREDDED CABBAGE; (I use a variety of types) |
| 2 |
|
ONIONS; sliced |
| 5 |
|
FENUGREEK SEEDS |
| 1/2 |
ts |
CUMIN SEEDS |
| 1/4 |
ts |
BROWN MUSTARD SEEDS |
| 1/2 |
ts |
FENNEL SEEDS |
| 2 |
|
CLOVES GARLIC |
| 1 1/2 |
|
INCHES FRESH GINGER |
| 1 |
|
CANNED OR RIPE TOMATO |
| 1/2 |
ts |
TURMERIC |
| 1 |
|
FRESH HOT GREEN CHILI; (I use jalapeno) |
| 1 3/4 |
ts |
SALT |
| 1 |
ts |
GROUND GARAM MASALA |
| 1 |
tb |
LEMON JUICE |
| 4 |
c |
COOKED BASMAHTI RICE |
INSTRUCTIONS
Spray saute pan with Pam. Pour in fenugreek, cumin, mustard, and fennel
seeds. Spray seeds with Pam. Saute, stirring, until sizzling and color
changes. Add onions and saute over med. heat 3 min, until lightly browned.
Add shredded cabbage, stir and cook a few minutes to release juices. Place
ginger, garlic, chili, turmeric and tomato in blender. Puree. Add to
cabbage. Cover and cook over low heat until cabbage is very tender. Add
lemon juice and salt. Cook 5 min. Add garam masala and serve over rice.
Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
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