Bandh Gobhi Ki Sabzi (Buttered Smothered Cabbage)
| 1 | | small cabbage ( 1 3/4 to 2 pounds ) |
| |
|
| 2 | Tblsp | ghee, butter or oil |
| 1 1/2 | tsp | cumin seeds |
| 1/4 | tsp | turmeric |
| |
|
| 1 | Tblsp | minced ginger root or 1/2 tsp dry |
| 1 | | 8-oz can tomato sauce, |
| | or 1 cup chopped fresh ripe tomato |
| 1/4 | tsp | crushed red pepper |
| |
|
| 1/2 | tsp | salt |
| 1/2 | cup | hot water |
| |
|
| 1 to 2 | Tblsp | coarsely chopped fresh coriander leaves, |
| | or 1 Tblsp dry (optional) |
Cut the cabbage into quarters, and core out the stem from each quarter. Shred the cabbage into 1/2-inch thick shreds. Heat the ghee over medium-high heat in a large heavy-bottomed pan. When the ghee is hot, add cumin. When cumin turns dark brown (10-15 seconds), immediately add the shredded cabbage. Sprinkle turmeric over the cabbage and saute, turning and tossing rapidly until cabbage is wilted (about 5 minutes).
Add ginger, tomato (sauce) and red pepper, and continue cooking for an additional 5 minutes. Add salt and water. Reduce heat to medium-low and cook the cabbage, covered, until it is tender and the water is absorbed into the vegetables (about 20 minutes). Check and stir often while it is cooking to prevent burning. Fold in coriander leaves, check for salt, and serve.
|
|
