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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This a very simple yet delicious Andhra recipe for cabbage koora (sabji). I like it so much that sometimes I eat it all by itself, like a salad with some yoghurt on the side. The spice here comes from the green chilis. Serve with rice. Ingredients:
3 tablespoons cooking oil |
2 dried red chile peppers, broken into pieces |
1 tablespoon skinned split black lentils (urad dal) |
1 teaspoon split bengal gram (chana dal) |
1 teaspoon mustard seed |
1 sprig fresh curry leaves |
1 pinch asafoetida powder |
4 green chile peppers, minced |
1 head cabbage, finely chopped |
1/4 cup frozen peas (optional) |
salt to taste |
1/4 cup grated coconut |
Directions:
1. Heat the oil in a large skillet over medium-high heat; fry the red chile peppers, urad dal, chana dal, and mustard seed in the hot oil. When the urad dal begins to brown, add the curry leaves and asafoetida powder; stir. Add the green chile peppers and continue cooking 1 minute more. Stir the cabbage and peas into the mixture; season with salt; cook and stir until the cabbage begins to wilt, but remains somewhat crunchy, about 10 minutes. Toss the coconut into the mixture and cook for 2 minutes more. Serve immediately.
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