Yield: 6 servings
|4 tablespoons||Vegetable oil|
|2 \N||Onions; chopped|
|1 tablespoon||Cumin seeds|
|½ tablespoon||Chilli powder; up to 1, up to|
|3 \N||Garlic cloves; chopped finely|
|1 \N||Kg; (2-2 1/2lb) red, (1 to 1.1)|
|\N \N||; cabbage, cored and|
|\N \N||; sliced|
|1 teaspoon||Tamarind paste or lemon juice|
Heat the oil in a saucepan over a medium-low heat. Add the onions and fry for about 10 minutes, until golden, stirring occasionally.
Stir in the cumin seeds, chilli powder and garlic, and continue to cook over a low heat for 10 minutes. Add the cabbage and mix well, then add the salt and tamarind or lemon juice.
Cover and cook for 20-30 minutes over a low heat, until the cabbage is very soft.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.