Tuesday, October 4, 2011

Cabbage porial/ Dry cabbage curry/ Band Ghobi ki Subzi

        Steaming of vegetables is always better than cooking them in microwave. Research shows that steaming of cabbage maximizes the lot of health benefits of glucosinolates. The presence of glucosinolates helps in cancer prevention.

Serves up to 4 people
Preparation time: 45 minutes


500 grams of cabbage
1 chopped onion 
2 green chillies
1/4 tsp of turmeric
1-2 tbsp of paruppu podi 
1 tbsp of grated ginger
1 tbsp of oil
salt as required


1/2 tsp of mustard
1/2 tsp of Bengal gram dhal

Paruppu podi:

1 cups of chutney dhal
1/2 cup of Bengal gram dhal
1/2 cup of urad dhal
2 red chillies
pinch of asafoetida
1 tsp of oil
salt as required


1.Heat oil in the pan, roast the ingredients Bengal gram dhal, urad dhal and red chillies till they turn golden brown.
2.Allow them to cool and grind them together till they are 85% done. Then add the chutney dhal, asafoetida and salt and grind them.Paruppu podi is ready.
3.Heat oil in the pan and add mustard, Bengal gram dhal. 
4.As the mustard crackles, add onion, ginger and slit green chillies. Saute for a minute.
5.Add the chopped cabbage, salt and turmeric to the pan and saute well for 5 minutes.Close the lid. Add 1/4 cup of water.
6.Stir occasionally and check if the cabbage is cooked and add the paruppu podi and cook for 5 more minutes.
7.Cabbage porial is ready. Serve with rice and sambhar.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...

Stumble Upon