This is a wonderful dish, and despite the dried chilies, it’s not too hot. But if you don’t like really spicy food, then cut back the chilies to 1 or 1 1/2.
Unfortunately, I don’t have a picture of it, but if you make it, you’ll see that it turns out really nice.
Curry Mix Ingredients
- ½ cup of sesame seeds
- 2 to 3 whole dried red chili peppers
Ingredients
- 1 tablespoon of oil
- 1 small onion, finely chopped
- A small head of cabbage (green) finally chopped.
- 2 to 3 cloves garlic, chopped
- ½ teaspoon black mustard seeds
- water
- Salt to taste
Make Curry Mix
In a small skillet over medium low heat, toast sesame seeds and whole dried chilies until the sesame seeds turn several shades darker. In a mortar and pestle or in a spice mill of coffee grinder, mix toasted ingredients (may turn out oily from sesame seeds and hence not a powder—don’t worry).
Cook
In a pan or skillet, heat oil and fry mustard seeds until they start to pop. Add onion and garlic and fry until onion softens and becomes translucent. Add a few teaspoons of curry mix and stir to incorporate well and then several pinches of salt. Add cabbage and fry for a minute, then add some water (¼ to ½ cup) and allow cabbage to simmer. Add water as needed so that the mix doesn’t dry out—you want to soften the cabbage. Server over rice or with pita bread or Nan.
