Saturday, September 19, 2009

Kobij-Kanda nu Shaak

A very simple, daily recipe from my kitchen.

Kobij-Kanda nu Shaak
Cabbage-Onion Stir Fry
1 small head of cabbage, shredded
1/2 cup yellow moong daal, soak for 2 hours
1 onion, chopped
1 tsp ginger-green chili paste /watela aadu-marcha
1 tsp coriander-cumin seed powder
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 sprig curry leaves, torn

1 tbsp chopped coriander leaves/cilantro
1 small lemon

1. Heat oil in a wok or kadai
2. Add mustard seeds, asafoetida, turmeric powder and curry leaves
3. As they splutter, add onion & chili-ginger paste. Saute for 2 minutes.
4. Now add drained moong daal. Saute for 2 minutes without letting it stick to the bottom of the pan. Add a spoonful of water if needed.
5. Add shredded cabbage, coriander-cumin powder. Sprinkle some water. Cook on a low flame by keeping a lid on top. Add some water on the lid.
6. When cabbage is cooked, add salt to taste.
7. Garnish with coriander leaves. Just before serving, add lemon juice.

Note -
1. If you prefer spicier version, add cut green chilies or red chili powder.
2. I like to keep cabbage little crunchy and not totally mushy.


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