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
- 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
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.
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.
At this stage, sprinkle the mustard powder and saute for a minute or so.
Serve hot with rotis or a bowl of curd for a light / low-cal lunch.