A co-worker gave me this recipe. Good stuff...
Nepali Cabbage Curry
Ingredients:
- 1 small head Napa cabbage, shredded 1/4 thick
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp minced ginger
- 2 cloves garlic
- 2 dried red chilies, one crumbled and soaked in 2 tbsp warm water, the other halved and seeded
- 2 tbsp vegetable oil
- 1/2 tsp fenugreek seeds
- 2 medium red potatoes, thinly sliced
- 1/2 tsp turmeric
- 4 whole Szechuan peppercorns
- 1 medium tomato, finely chopped (about 1 cup)
- 1 tsp salt
Preparation:
Rinse and drain cabbage. Set aside.
Place cumin and coriander seeds in a mortar and pound with a pestle until finely ground. Add the ginger, garlic, and crumbled chili with the soaking water and pound to a smooth paste, adding 1 additonal teaspoon of water, if necessary. Set aside.
Heat the oil in a heavy saucepan over medium-high heat. When the oil is hot, but not smoking, add the funugreek and halved dried chili, and fry until dark brown and fragrant, about 5 seconds. Add thepotatoes, turmeric, timmur, and asafoetida, and fry until the potatoes turn golden brown and are nearly cooked, about 10 minutes. Mix in the spic paste and stir for 1 minute. Add the cabbage, tomatoes, and salt. Cook, stirring frequently, until the cabbage just begins to soften, about 10 minutes.
Transfer the mixture to a serving dish and serve.
