added this 7 years ago
Cabbage and Carrot Bahji
What you need:
1 tablespoon coriander seeds, crushed
1/2 teaspoon cumin seeds
2-3 dried chilis
4 cups cabbage, shredded
1 cup carrots, diced
1/3 cup tomato, chopped
1/4 teaspoon turmeric
1 green chili, chopped
What you do:
1. Dry fry (or use nonstick spray) coriander, cumin seeds, and whole chilis, Stir for a minute over medium heat, or until chilis darken.
2. Add carrots, cabbage, tomatoes, then turmeric and green chilies.
3. Stir to mix thoroughly. Reduce heat, cover, and simmer 15-20 minutes. Veggies should be a little crunchy, but if you like mooshy, cook them a little longer.
This recipe was adapted from Indian Lowfat Cooking: The key to a healthy and exotic Diet by Roshi Razzaq.'
Preparation Time:
Cooking Time:
Servings:
SO HOW'D IT GO?
This recipe was good with a few modifications:
1. if you have preserved lemon, serve it with this dish! (otherwise, add a generous twist of fresh lemon before serving)*
2. double the cumin and coriander seeds
3. reduce the cabbage (I used 3 cups)
4. instead of 1/3 c. chopped tomato use 1/2 c. tomato sauce (plain, not the Italian kind)
5. brown the tomato sauce with the spices before adding the veggies*
6. add 1/4 c. water
5. instead of a fresh chili, I used 1 tsp. pure cayenne powder
* = crucial to success of this recipe, IMHO