Patta Gobi aur Pyaaz ki Bhujia
A very dry curry mostly eaten in the south of India, this dish includes curry leaves and onion seeds which make it not only attractive but also very aromatic. Serve hot with chapati and a lime pickle.Serves 4
- 4 tablespoons corn oilI
- level teaspoon onion seeds
- 3 curry leaves
- 3 dried red chillies
- 2 medium onions, peeled and sliced
- I teaspoon salt
- 1/2 teaspoon chilli powder
- 2 cloves garlic
- 6 oz/175g white cabbage, chopped
- 1tablespoon lemon juice
- 1 tablespoon fresh coriander, chopped
- 1/4 pint/150ml water
- Heat the oil in a saucepan. Throw in the onion seeds, curry leaves and whole red chillies.
- Lower the heat, add the onions and fry until golden brown.
- Add the salt and remaining spices and stir-fry for about a minute.
- Now add the white cabbage, lemon juice and fresh coriander and continue to stir-fry for about 2 minutes.
- Increase the heat, add the water and bring to the boil, cover and simmer for 5-7 minutes or until the water is absorbed and the cabbage is cooked.