Gujarati Cabbage Curry
- Ready In:
- 1hr 12mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 green cabbage, cored and shredded
- kosher salt, to taste
- 2 tablespoons peanut oil
- 2 teaspoons black mustard seeds
- 2 teaspoons asafoetida powder
- 2 teaspoons cumin seeds
- 10 fresh curry leaves
- 2 teaspoons ground turmeric
- 3 plum tomatoes, chopped
- 3 italian frying bell peppers, seeded and thinly sliced crosswise
- 1 serrano chili, thinly sliced
- cilantro, roughly chopped
- fresh lime juice
- 2 tablespoons sugar
directions
- Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
- Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes.
- Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6–7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3–5 minutes.
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