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Cabbage curry with Bengali spices

Inspirations come in different ways. The inspiration to cook Bengali vegetarian food came after my visit to Oh! Calcutta - one of the more authentic Bengali cuisine restaurants in Bombay. S and I actually wrote down all that we had ordered in detail so that one of us could blog about it. We even fou
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Ingredients Method Notes

Ingredients
  

  • 3 cups cabbage shredded - tightly packed
  • 1 - 2 tsps vegetable oil mustard oil or
  • 2 green chillies light , deseeded and diagonally sliced
  • 1/4 tsp turmeric powder
  • 1/2 tsp mustard coarsely ground powder
  • 1/2 tsp salt

Method
 

  1. In a heavy based wok, take 1 tsp oil. Once moderately hot splutter the spice mix (paach phoron). Saute the chillies for a few seconds.
  2. Add the shredded cabbage with salt and turmeric powder - on a low flame, saute every 2 minutes or so, until the cabbage is almost cooked buy maintaining slight crispness.
  3. At this stage, sprinkle the mustard powder and saute for a minute or so.
  4. Serve hot with rotis or a bowl of curd for a light / low-cal lunch.

Notes

Notes:
Check what Haalo has to say about Paach Phoron and she has some eye-catching pics of the spices there too.
This one goes to Sunita's event - Think Spice: Think Mustard.