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Add a photoServings: 4
Ingredients
- 5 Tbsp. mustard oil
- 1 lrg onion sliced finely
- 600 gm cabbage shredded finely
Directions
- Grind to a coarse paste with 2 tsp. of water in a blender:- 1 tsp black mustard seeds2 tsp ginger shredded4 x dry red chilliesdeseeded and soaked inwater1 tsp turmeric powdersalt2 tsp panch phoron
- Heat 4 Tbsp. of the oil in a pan and add in the onion.
- Fry till golden brown and add in the cabbage.
- Stir fry till translucent/soft then add in the grnd mix and salt.
- Add in 4 Tbsp. of water and cook till the cabbage is done but still crisp.
- Take off the heat.
- Heat the remaining oil in a separate pan and add in the panch phoron.
- When it crackles pour the oil and the seeds over the cabbage.
- Stir well.
- Heat through to blend the vegetable and spices.
- Serve warm.
- Bengalis love the good things of life. Academic and artistic by nature they translate these passions into their cuisine with a rich blend of flavours and textures.
- This recipe is a typical Bengali dish made to accompany a meal which is predominantly fish and rice.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 156 | 79% |
| Total Fat 17.65g | 22% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 253mg | 7% |
| Total Carbs 10.11g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.27g | 4% |
| Protein 1.91g | 3% |
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