As much as we love driving to work, we love driving around our neighborhood too, especially early mornings before 6, and late evenings after 6. I assume this is the case with all of us.
I especially love the colors in the sky at these hours. The setting sun in the evening, the light drizzle that we have this season… it all sets the stage for a very pleasant evening.
We sometimes cook an absolute south Indian meal for lunch. It soothes our pallets and makes us ready for more spices in the coming week. I made such a south Indian meal last week, which included rice and dal, other than the cabbage curry that I am posting now.
- 250 gm cabbage shredded or chopped finely
- 100 gm roasted peanuts
- 1 big bunch of fresh coriander
- 1 inch young ginger
- 1 tspn mustard seeds
- 1 tspn cumin seeds
- 3 dry red chillies
- 1-2 sprigs of fresh curry leaves
- ½ tspn turmeric powder
- Olive oil
– Heat a tbspn of oil in a heavy bottom dish and add the mustard and cumin seeds. Just before they start spluttering, add the curry leaves and chillies. Cook for 10- 15 seconds
– Add the chopped cabbage, stir well to combine, and let it start cooking over medium heat
– Meanwhile, add the roasted peanuts, coriander and ginger to a food processor and process to fine rubble.
– After about 7-8 min of cooking the cabbage, the vegetable should have gone soft; add in the peanut mixture, combine well, season, and let it cook uncovered for about 5 min.
– Take the curry off the heat and serve hot with rice or bread/roti