Garlic Cabbage Vegetable
3/4 tablespoon Olive Oil
1/2 teaspoon Cumin seeds
1 green Chilli, cut in small pieces
1 clove Garlic, minced or cut in thin slivers
1/4 of a medium sized Cabbage, cut in thin slivers
1/4 teaspoon Turmeric powder
Salt to taste
1. In a large saucepan, heat the oil and add the Cumin seeds. When they crackle, add the green chilies and garlic and saute over a low flame.
2. Add the Cabbage, salt and turmeric powder and stir well so that all the ingredients mix properly.
3. Cover and cook for 5-8 minutes.
4. Switch off the gas and let it cook for 2-3 minutes with the cover on. The cooked vegetable can be kept a bit raw for a crunchy bite. Serve warm.
Bhindi Aloo (Okra with Potatoes)
1 pound fresh Okra
3/4 pound medium potatoes
3 tablespoons Olive or Coconut oil
1 tablespoon Coriander powder
1.5 teaspoons Cumin seeds
½ tablespoon Turmeric powder
1/2 tablespoon Red Chili powder
¼ tablespoon Garam Masala
Salt to taste
2 tablespoons chopped Cilantro for garnish
Take a wet towel and wipe the okra and then let it dry. The Okra should be completely dry before it is cooked. Cut into small, round pieces discarding the stems.
Cut the potatoes into small pieces and wash. ½ teaspoon Lemon juice (as per taste)
In a large pan, heat the oil, add in the cumin seeds. When the seeds crackle, add the in the potatoes, salt, turmeric powder, red chili powder, garam masala, and mix well.
Once the potatoes are a bit tender, add in the okra and coriander powder and mix well.
Lower the heat and cook until both the okra and potatoes are tender.
Garnish with chopped Cilantro.