Cabbage Okra Masala
This is a flavorful gravy that pairs very well with roti and paratha varieties. It is very easy to make, and does not require too much fussing around, with respect to the number of ingredients used.
This gravy owes its unique taste to the technique of roasting the chilli powder in the oil, over a low flame. The veggies are added after roasting the chilli powder.
Let's take a look at that recipe
Ingredients:
Cabbage- 1 cup (roughly chopped)
Okra- 1/2 cup (chopped into 1" pieces)
Onions- 1/2 cup (roughly chopped)
Tomato- 1 medium size (finely chopped)
Chilli powder- 2 tsps
Garam masala- 1 tsp (optional)
Salt- to taste
Oil- 3 tsps
Notes:
To reduce the sliminess in okra, make sure it is completely dry prior to chopping. After washing the okra, pat them dry. Chop with a dry knife. The okra thus chopped will not be as slimy.
Spices for seasoning:
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Preparation:
Heat oil in a kadai. Add the cumin and fennel seeds. Once it crackles, add 2 tsps of the chilli powder. Roast this in the oil over a low flame, until it starts to slightly darken. Add the chopped onions at this stage. Saute until the onions turn transclucent. Add the tomatoes, cabbage,okra, and salt.
If adding garam masala, you may add it now.
Stir well so that the veggies absorb the flavors. Cook covered over a medium flame, adding 1/2 a cup of water, to cook the veggies.
Once done, turn off the stove. Transfer to a serving bowl and enjoy this yummy subji with rotis, parathas or rice.
Notes:
1. This is a dry gravy. If you prefer it watery, increase the quantity of water to be added.
2. It is very important to roast the chilli powder over a low flame. Roasting for too long will lend a burnt flavor to the gravy. Make sure to add the veggies, as soon as the chilli powder is roasted well enough.
 |
| Cabbage Okra Masala |
This is a flavorful gravy that pairs very well with roti and paratha varieties. It is very easy to make, and does not require too much fussing around, with respect to the number of ingredients used.
This gravy owes its unique taste to the technique of roasting the chilli powder in the oil, over a low flame. The veggies are added after roasting the chilli powder.
Let's take a look at that recipe
Ingredients:
Cabbage- 1 cup (roughly chopped)
Okra- 1/2 cup (chopped into 1" pieces)
Onions- 1/2 cup (roughly chopped)
Tomato- 1 medium size (finely chopped)
Chilli powder- 2 tsps
Garam masala- 1 tsp (optional)
Salt- to taste
Oil- 3 tsps
Notes:
To reduce the sliminess in okra, make sure it is completely dry prior to chopping. After washing the okra, pat them dry. Chop with a dry knife. The okra thus chopped will not be as slimy.
Spices for seasoning:
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Preparation:
Heat oil in a kadai. Add the cumin and fennel seeds. Once it crackles, add 2 tsps of the chilli powder. Roast this in the oil over a low flame, until it starts to slightly darken. Add the chopped onions at this stage. Saute until the onions turn transclucent. Add the tomatoes, cabbage,okra, and salt.
If adding garam masala, you may add it now.
Stir well so that the veggies absorb the flavors. Cook covered over a medium flame, adding 1/2 a cup of water, to cook the veggies.
Once done, turn off the stove. Transfer to a serving bowl and enjoy this yummy subji with rotis, parathas or rice.
 |
| Cabbage Okra Masala |
Notes:
1. This is a dry gravy. If you prefer it watery, increase the quantity of water to be added.
2. It is very important to roast the chilli powder over a low flame. Roasting for too long will lend a burnt flavor to the gravy. Make sure to add the veggies, as soon as the chilli powder is roasted well enough.
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