- Quarter of a medium size cabbage - chopped finely.
- Red Onion - 1 big or 2 medium chopped finely.
- Tomatoes - 1 medium chopped finely.
- Garlic - 2 pods crushed
- Peanut oil or vegetable oil - 2 TBSP
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Curry leaves - a few
- Cilantro - chopped about 1/4 cup
- Salt - to taste
- Red chilli powder - 1/2 tsp or to taste (You can use green chilli paste instead of this too)
- Turmeric - a big pinch
- Besan - 1/2 cup.
- Yogurt - 3/4 cup.
In a sauce pan, heat oil. When hot, add mustard seeds. When they splutter, add cumin seeds, curry leaves, garlic. Saute for couple of seconds. Add onion, turmeric and a little salt. Stir well. When onions are almost done, add cabbage, tomatoes and stir. Let them cook and stir occasionally to prevent sticking and burning. When cabbage is almost cooked, add chilli powder and mix well. In a bowl, make a paste of besan and yogurt. Add water to get your desired consistency. If serving with roti, you might want a thick curry and while serving with rice, you might want a thin curry. Pour this mixture to the pan and stir well. It gets cooked pretty quickly. Adjust the seasonings and add cilantro and mix well. You can add more water if desired even at this stage and heat for couple more minutes. When the raw smell of besan doesn't exist anymore, your curry is ready. Serve with roti, chapathi or with plain rice. I made mine thick to serve with rotis.
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