11. Cabbage with five Spices and Ginger

From "India's vegetarian Cooking - a Regional Guide" by Monisha Bharadwaj.

First note that the Five Spice mixture also called Panch Phoron is very simple: Equal amount of : Cumin seeds, Fennel seeds, Fenugreek seeds, Black Mustard seeds and Nigella seeds (used whole or ground, though for this recipe whole is what is needed from the sound of it).



1 Tbsp black mustard seeds
2 tsp shredded ginger
4 dried red chilies soaked in water and drained
3 tbsp oil
1 large onion finely sliced
300g cabage finely shredded
salt
2 tbsp Panch Poron (see above)


Put mustard seeds, ginger and chilies in blender with 5 tbsp of water and whizz to fine paste.

Heat 2 tbsp of oil in pan and add onion. Fry until golden then add the cabbage. Stir-fry until just translucent (2 min) and sprinkle in the spice mixture and salt.

Add 4 tbsp of water and cook uncovered until cabbage is done but still crisp. Take off heat and reserve.

Hear remaining oil (1 tbsp) in pan and add Panch Phoron. When it cracles pour the oil and seeds over cabbage. Mix well and serve.