Serve cabbage curry with warm rotis, or as we like it best, with brown rice and sambar!
Cabbage! When amma cooks it, we can smell it all over the house! Yum! Take care not to let it rot, though – you can smell it in the next house, too! Yikes!
An abundant source of Vitamin C, cabbage is a versatile vegetable, going into side dishes, soups and salads!
Do you think cooking cabbage without oil is difficult? No it isn’t! We use the best quality oil in whole nuts instead of lower quality extracted oil.
Try out this simple oil free stir fry cabbage curry recipe – a quick recipe with simple ingredients. Serve it with warm rotis, or as we like it best, with brown rice and sambar! 🙂
Image from Pixabay
1 small Cabbage chopped
1/2 tsp Mustard Seeds
1/2 tsp Bengal Gram Dal
1/2 tsp Jeera cumin seeds
1/8 tsp Asafoetida / Hing
1 Green Chili slit
1 inch Fresh Ginger chopped
1 strand Curry Leaves
1/8 tsp Turmeric Powder
2 tsp Miso Paste
1 tbsp Almond/Cashew/Peanut butter with fibres
1/4 cup Coriander leaves chopped
1/8 cup Water as required
Finely chop cabbage using a mandolin or a sharp knife. Peel and chop ginger into small pieces. Slit green chilli along its length.
Cook chopped cabbage, ginger, and green chilli with turmeric powder and 1/8 cup water, with closed lid. Once done, switch off the stove.
Heat an iron tawa or thick bottomed steel vessel. Add bengal gram and roast it till becomes slightly golden in color. Add mustard seeds & jeera. Dry roast until it splutters. Immediately mix into cabbage curry with almond butter.
Garnish with curry leaves, and coriander leaves. Serve it with your favorite roti or sambar rice!
Why mustard seeds? Myrosinase, an important enzyme in cruciferous vegetables such as knol kohl, cauliflower, cabbage, radish, and broccoli, is essential to form sulforaphance, a powerful anti-cancer compound in the body when we consume these vegetables. However, when they are cooked, myrosinase gets deactivated and sulforaphane does not get synthesised. By adding raw or slightly roasted mustard seeds, or a little of any raw cruciferous vegetable to the dish after cooking, we can add myrosinase back into the dish and protect the powerful anti-cancer functions of cruciferous vegetables.