Cabbage is shredded and cooked in oil along with whole spices. Black eyed beans is pressure cooked and added to the pan along with powdered spices. Serve cabbage with black eyed beans over plain steamed rice and dollop of ghee or with roti or chapati.
Makes: around 3 Servings of Cabbage with Black Eyed Beans.
Cabbage 1/2 of Small Head
Boiled Black Eyed Beans 1 Cup
Green Chiles 2 – 3
Ginger 1 inch Piece
Turmeric Powder 1/8 tsp
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove outer leaves, wash and shred the cabbage.
Discard the hard part in the middle of the cabbage while shredding.
Peel, wash and mince the ginger.
Remove stems, wash and slice the green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and minced ginger.
Fry briefly, stir in shredded cabbage.
Fry for couple of minutes or medium high flame till cabbage softens are start to brown around the edges.
Make sure to stir the cabbage continuously to avoid burning.
When cabbage is soft while holding a very light crunch, add the black eyed beans in the middle of the pan.
Fry for another minute or two and stir in turmeric powder and salt.
Stir everything well and remove from heat.
Serve cabbage with black eyed beans over plain steamed rice and dollop of ghee or with roti or chapati.
Notes: Make sure cabbage is cooked right.
Suggestions: Soak the black eyed beans for couple of hours and pressure cook for 3 whistles.
Variations: A pinch of garam masala can also be added as a finishing step.
Other Names: Cabbage with Black Eyed Beans.