Karamkalla
Equipment
- Heavy-based Pan
Ingredients
- 125 ml Vegetable oil (1/2 cup)
- Asafoetida pinch of
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Fenugreek seeds
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and crushed
- 2 Green chillies de-seeded and chopped
- 1 teaspoon Ginger ground
- 1 Cabbage large, cut into large pieces
- 1 teaspoon Chilli powder or to taste
- 1 teaspoon Sugar
- 1 teaspoon Turmeric ground
- 1 teaspoon Coriander ground
- Salt
- 1 Coriander (Cilantro) sprig, leaves only, chopped, to garnish
Instructions
- Heat the oil in a large, heavy-based pan over high heat, then reduce the heat, add the asafoetida and cumin and fenugreek seeds, and stir-fry for 1 minute, or until the seeds start to splutter.
- Add the ginger, chillies, and ground ginger and stir-fry briskly for 15 seconds, then add the cabbage and season with salt.
- Add the chilli powder, sugar, and other ground spices and stir-fry for about 10 minutes, or until all the moisture has evaporated. Garnish with coriander.
Nutrition
Calories: 301kcalCarbohydrates: 69gProtein: 13gFat: 2gSaturated Fat: 1gSodium: 504mgPotassium: 1733mgFiber: 28gSugar: 36gVitamin A: 1651IUVitamin C: 345mgCalcium: 398mgIron: 8mg
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