Cabbage Santula

It seems like I am only posting for the Blog hop these days! A summer vacation with a 4 yr old almost hyper girl takes its toll. Dont get me wrong, I am enjoying it completely. Trips to the shopping centre (spending most of the time telling her to stay with me and not run, not to touch each & everything in a shop, explaining why we cant buy everything that we want and so on!), lots of drawing, colouring & crafts at home, kids movies (one every week!), play dates with her friends (giving me a chance to catch up with mine!) and just put simply – spending time with her.

But all those activities take time and I have hardly any left for anything else nowadays, so thanks to the Blog Hop this blog at least sees me once in 2 weeks!

This week I was paired with Mugdha who blogs at Cooking Fundas. A quick glance through her space and I realised that hers was a cuisine about which I knew very little apart from the odd Panch Phoron and mustard paste. And even though I know about these things, I hardly use them in my cooking. We are sometimes so set about making something in a specific way that it doesnt even cross our minds that there may be a different way of doing things. This was one of the reason I picked this particular recipe.

I have been making Cabbage Bhaji in a particular way since I care to remember and it was good to find a different way of making the same vegetable.

 

Cabbage Santula

 

Ingredients

• 2 cups shredded cabbage
• 1 small onion chopped
• 1 tomato chopped
• 1/2 tblsp Oil
• 1 tsp Ginger Garlic paste
• 1 tsp Panch Phoron (A mixture of Mustard seeds, cumin seeds, fennel seeds, Nigella seeds, Fenugreek seeds in equal quantities)
• 1 tsp + 1/2 tsp Turmeric Powder
• 1-2 Red Chillies (Depending upon the spice level)
• salt
• Fresh Coriander leaves

Method:

Mix 1 tsp of Turmeric Powder with water, enough to soak the shredded cabbage. Leave it aside for 5-10 minutes.

Heat the oil and add the Panch Phoron to it. As the seeds start to crackle, add the red chillies and then the chopped onion. Sauté for a minute and add the ginger-garlic paste. Fry this for another minute

Add the chopped tomatoes, salt and Turmeric Powder. Mix well and let it cook till the tomatoes turn mushy.

Drain the cabbage, squeeze out the water and add this to the hot pan. Mix well and cook on a medium flame till the cabbage is cooked.

Mix chopped coriander leaves and turn off the heat. Serve hot with Chapatis or as a side with Rice.

My Notes: This was a very delicious alternative to the cabbage bhaji that we are used to. I did wonder about the colour of the bhaji as the picture on Mugdha’s blog showed it to be almost red in colour but it might have been the quality of the turmeric powder or the quantity of tomato.