Red Cabbage

Red cabbage Indian Recipe

Red cabbage Indian Recipe, This fantastic cabbage thoran comes from southern part of India and is a great side dish. This goes well with rice. Usually in south India this thoran is made out of white cabbage tossed with coconut and a few spices such as cumin and mustard seeds. In this recipe we are taking our turn on using red cabbage and we make it in to a completely different dish and gives different flavour and aroma.

Portion Size – One

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INGREDIENT

Oil – 30 gm / 2 Tbspn

Cumin seeds – 4 gm / ½ Tspn

Red chilli flakes – 4 gm / ½ Tspn

Roasted chick pea – 7 gm / 1 Tspn

Onion chopped – 30 gm / 2 Tbspn

Chilli powder – 7 gm / 1 Tspn

Garam masala – 2 gm / ¼ Tspn

Green chilli split – 2 nos.

Turmeric powder – 4 gm / ½ Tspn

Red cabbage grated – 250 gm / 1 cup

Vinegar – 15 gm / 1 Tbspn

Water – 45 gm / 3 Tbspn

Onion tomato masala – 45 gm / 3 Tbspn

Chat masala – 3 gm / ¼ Tspn

Coriander leaves – 2 strings

Salt – 7 gm / 1 Tspn

For Making  Spicy red cabbage subzi

METHOD

In a hot pan pour oil, when the oil is hot put cumin seeds and allow it to crack.Now put red chilli flakes, make sure not to burn the chilli flakes.Put roasted chick pea and saute for a minute.Now add chopped onion, green chilli, turmeric powder, chilli powder and garam masala.Saute for two minutes, add grated red cabbage and salt. Mix well.Cover and cook it for 5 minutes in a slow flame.Now pour vinegar in to the cabbage to enhance colour and sour taste.Add water, bring fire to medium, cover and allow to cook further for five more minutes.Cabbage should be soft and also should feel a light crunch while chewing.At this stage add onion tomato masala and mix well.For finishing touch add chat masala, break coriander leaves and sprinkle on top. Mix it.Check seasoning and subzi is ready to serve.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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