I’m feeling rather proud of this dish. OK its pretty simple but I made it up myself and I did it pretty much on the spot. I made it as a side dish to go with a Lamb Saag we had tonight. I had memories of another recipe made a couple of years ago with cabbage and carrot, stir fried with some Indian spices but I couldn’t remember where I got it from and a quick check in my obvious cookbooks didn’t yield a result. My parents were due back soon with Lola from her day at their place and I suddenly decided we needed a side dish. Inspired by 1/4 of a small cabbage, a green capsicum, green chilli and a bunch of spring onions in the fridge I decided I could whip something up.
So on the principles of a stir fry I tossed some chopped ginger and garlic in the wok (after heating up some black mustard seeds to begin) then added some curry leaves and a sprinkling of garam masala. I tipped in the veggies and 1/2 tsp of salt and stir fried it on high until the cabbage had wilted and cooked down a little and the capsicum was softened – probably a bit longer than a South East Asian sitr-fry.
It was very tasty, keeping a bit of crunch while still having a properly cooked texture. Sometimes Indian dishes can be rather long affairs and often I’m too lazy to make a side when they can seem as much effort to make as the main dish. But I think I’ll be doing this side for Indian meals pretty often given how easy, quick and fresh it was.
Indian green ginger cabbage
1 Tbl vegetable oil
2 tsp black mustard seeds
1 Tbl grated ginger
1 fat clove of garlic, finely chopped
12 curry leaves
2 tsp garam masala
1/2 tsp salt
1 long green chilli, finely chopped
1/4 small cabbage, shredded
1 medium green capsicum, sliced into thin strips
1 bunch spring onions, sliced into 1.5 cm pieces
Heat wok until smoking then turn to low and add oil. Tip in mustard seeds and fry until popping. Add ginger, garlic and curry leaves and fry for a minute, sprinkle over garam masala and fry for a further minute.
Turn heat up to high and add remaining ingredients. Stiry-fry until cabbage has wilted and capsicum has softened but both still retain some bite.
Serve as a side dish to Indian curries.