Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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 | Salt |
| 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.