Fresh green cabbage is chopped up and cooked in oil along with onion and spices. Tomatoes are then added to the cabbage along with freshly ground peanut spice powder. The curry is cooked till it comes together and cabbage peanut gravy curry can be served with steamed rice or with roti.
Makes: around 4 Servings of Cabbage Peanut Gravy Curry.
Cabbage 1/4 of Small Head
Onion 1 Small
Tomato 2 Medium
Raw Peanuts 1/8 Cup
Garlic 1 – 2 Cloves
Whole Red Chiles 2 – 3
Salt to Taste
Oil 1 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove outer leaves, wash and chop the cabbage.
Peel and finely chop the onion.
Wash and finely chop the tomatoes.
Peel and crush the garlic clove.
Heat a tsp of pan on low heat, add peanuts and roast them till they turn light golden brown.
Remove the peanuts onto a bowl, add red chillies and garlic in the same pan.
Fry till red chillies change color and remove from heat.
Cool the fried ingredients to room temperature and grind peanuts, red chillies, garlic into fine powder using a spice blender.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and cabbage.
Fry till cabbage changes color and starts to brown around the edges.
Stir in chopped tomato, ground peanut powder and salt.
Cook till tomatoes break and the curry comes together.
Serve cabbage peanut gravy curry with steamed rice or with roti.
Notes: Make sure not to burn any of the ingredients while frying.
Suggestions: Adjust spice with red chiles or add green chiles while adding cabbage.
Variations: Add a small piece of tamarind if desired along with tomatoes.
Other Names: Cabbage Peanut Gravy Curry.