This is a Mangalorean Catholic recipe. In konkani, it is called 'Jeere Miri Cabbage' . It's my grand mum-in-law's recipe. It is made with a homemade Jeere-Miri (Cumin-Pepper) powder. There are different versions of this powder as it is used with chicken, meat, fish, vegetables and also,to prepare a kadi (gravy or soup) :)
The spiciness of the pepper and the aroma of the other spices makes the cabbage charmingly delicious!! So, try this recipe when you cook cabbage next time around :)
Preparation time : 10+30 minutes
Cooking time : 15- 20 minutes
Ingredients :
Cabbage - 500 gm
Onion - 3/4 cup, finely chopped
Tomato - 2 small, finely chopped
Ginger - 1 1/2 '' piece, minced
Cumin seeds - 1 tsp
Mangalorean powder - 2 tsp
Curry leaves - 1 sprig
Oil - 2 tbsp
Salt - to taste
Cumin-Pepper powder (Jeere-Miri Pito):
1 or 1 1/4 tsp roasted cumin powder, 1/2 tsp fresh pepper powder, 1/4 tsp turmeric powder, 1/4 tsp clove and cinnamon powders.
Method :
1. Cut the cabbage into chunks, separate the layers. In a large bowl of water, add salt, vinegar and turmeric powder, Put in the cabbage chunks and keep aside for 30 minutes. Wash by changing water twice or thrice and then keep it in a colander so that water drains. Keep it aside.
2. Heat oil in a deep bottomed pan. Add the cumin seeds. When they stop spluttering, add the minced ginger and stir fry for a minute.
3. Now, add the onions and saute till they are translucent. Lower the heat and cook on medium heat.
4. Add the chopped tomatoes and stir fry for 2 minutes, then add the salt and stir till the tomatoes are pulpy and the oil starts to float.
5. Next, add the jeere-miri powder and keep stirring so that it doesn't get stuck at the base. Add the cabbage and mix well till all the pieces of cabbage are well coated with the masala.
6. Add 3 tbsp of water and close the lid. Check the seasoning and keep stirring occasionally till done.
7. Transfer to a serving dish and garnish with coriander leaves. Serve hot with Paej (boiled rice with water) or chapatis.
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