A simple cabbage tomato curry that brings back memories of our Jain family friends from my childhood. My mom learned it from them, and it’s a recipe I hold close with so much gratitude.
Cabbage Dry Curry
This simple cabbage tomato dry curry is light, flavorful, and comes together quickly. The softness of tomatoes with the slight crunch of cabbage makes it a perfect everyday side.
Ingredients
- 6 cups Shredded cabbage
- 4 Tomatoes cut in cubes
- 1/2 tsp Turmeric powder
- 2 tsp Kashmiri chilli powder
- 3 Salt to taste
- 3 tbsp Chopped coriander leaves
Seasoning
- 2 tsp Coconut Oil
- 1 tsp Jeera (Cumin seeds)
Instructions
- Heat oil in a pan, add jeera, hing, shredded cabbage and saute wel.
- Keep the flame in low and add the cut tomatoes, turmeric powder, Kashmiri chili powder and mix well.
- Let the cabbage cook along with the tomatoes. This will take about 10 to 15 mins.
- Once the cabbage is cooked well – not too soft, needs to be a bit crunchy, increase the flame and saute till dry. Turn off the flame.
- Remove in a dish and let it cool down. Once completely cooled, add salt and mix well. We add salt once cooled since it will become soggy otherwise.
- Finally, add coriander and mix well. Serve with hot rotis and moong dal.
Tips
- The same method can be followed for other vegetables like Carrot, Green Beans, Beetroot, and Runner beans.
Tips:
- Don’t overcook the cabbage – Cook just until tender with a slight crunch. Overcooking makes it mushy and watery.
- Cut cabbage evenly (not too thin) – Slightly thicker shreds hold shape better and don’t turn soggy.
- Finish with freshness – Fresh coriander lifts the dish to a different level.
