FRIED CURRIED CABBAGE – KHUBI FRY

Requested by Natasha Carter

A lot of my Indian cooking skills, the knowledge of spices and the use of them, I obtained from the amazing Hindu chef ~ Ramola Parbhoo she was a great inspiration to me.

Vagaar: means the captured aroma of selected seeds, through a tempering that is an integral process of Indian cooking. A good Vagaar is highly important in Indian cooking. A well prepared dish should have not only the right flavour of spices, masalas and herbs, but the warmth and aroma of spices such as cinnamon, cloves, cardamom and cumin. This is only possible if a food vagaar is made.

* ½ medium cabbage thinly sliced
* 4 potatoes cut into very thin chips
* 3 onions sliced
* ½ cup dhunia/coriander leaves chopped
* ½ tsp garlic crushed
* ½ tsp green chilli finely chopped
* ½ tsp fresh ginger grated
* 1 ½ tsp salt
* 3 tsp cumin powder
* ½ tsp turmeric
* 2 tsp sugar

Vagaar
* ½ cup oil
* 1 tsp mustard seeds
* 1 tsp cumin seeds
* 1 tsp fenugreek seeds

Toss cabbage and vegetables in a large dish with the spices, mix well.

Vagaar: Heat oil in a large saucepan with a well fitting lid. Add mustard, cumin and fenugreek, replace lid immediately and leave closed for 30 seconds. This develops the flavours of the spices. Add the cabbage mixture and replace lid. Cook on high heat for 5 minutes with lid on. Turn down to medium and cook for 15 minutes tossing occasionally. Do not add water but allow the mixture to cook in its own juices. By the end of the cooking time the cabbage will reduce to half the original quantity, so do not be alarmed at the huge initial quantity.

Do try this dish, it is delicious!!