Gujarati Cabbage Curry Recipes

GUJARATI CABBAGE CURRY

Steps:

• Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
• Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes.
• Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.

CABBAGE CURRY

Steps:

• In a medium sized pan, pour the oil and heat under high heat.
• After 1 minute, add the onions, garlic, and salt.
• Fry until onion and garlic are slightly turning gold.
• (not all the way golden) Add the chillies and continue frying.
• Keep stirring the whole time to avoid burning on the bottom of pan.
• When the onions and garlic look golden, but not browned, add chilli powder, turmeric and tuna (make sure you drain the liquid out of the tuna can).
• Stir the ingredients well for about 1 minute or so.
• Lower the heat to the lowest it can go.
• Now add the cabbage to the rest of the ingredients in the pot and gently stir around until the cabbage is fully coated with the rest of the ingredients.
• Place a lid on the pot and let it cook for about 30 minutes (every 10 mins, stir the mixture, making sure it's not sticking or burning on the bottom of the pan.) Taste and see if the cabbage is cooked after 30 minutes.
• If not, leave it for another 5 min or so until you think its cooked.
• Goes well with rice or naan, or just as a side dish.

GUJARATI CABBAGE WITH COCONUT & POTATO

Steps:

• Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.
• Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.
• Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.