A cabbage will continue to survive, even after being in the refrigerator for a week, while its peers have begun to show explicit signs of decay. I had half a head of cabbage, the other half was used in a noodle preparation, for almost two weeks now. I let it be, hoping that it will eventually lose its battle against time. I would then silently lay it to rest in the trash can.
Yesterday I realized that I was the one who was fighting a losing battle. The cabbage hardly showed any signs of withering, apart from a few black specks. So I chopped an oversized potato, which was on the verge of sprouting, defrosted some supposedly sweet green peas and stir fried them with the now shredded cabbage — an often cooked dish in Bengali households.
I added green chilies and cumin seeds to the smoky mustard oil, along with freshly grated ginger. When they began to crackle and splatter, I added the cubed potato pieces and fried them till they took on a faded brown shade. I introduced the crunchy cabbage shreds at this point along with the emerald stud-like green peas. The addition of cumin powder imparts a surprisingly mellow flavor to the dish and turmeric bestows it with the yellow hue. And as a final touch — a generous sprinkling of aromatic ghee and garam masala.
July 16, 2014 at 10:26 pm
Cheers to this wonderful dish,to your cooking ability and to the wonderful writing skills.I made this yesterday and saw it today on your blog.Needs a mention that apart from the recipe I found similarity with myself pertaining to the first paragraph 🙂 ..
July 16, 2014 at 10:48 pm
Thanks Suchismita! I made this yesterday as well for dinner, but ended up having dinner at a Mexican restaurant instead. See the cabbage won again! 🙂
July 20, 2014 at 1:15 am
Totally true about the cabbage. Cauliflower is the same, keeps going on and on…very nice recipe.
July 20, 2014 at 8:14 am
Yes Aneela, cauliflower is an ally!
December 7, 2014 at 3:18 am
Nice, dish! simple, quick to prepare and colourfull 🙂
December 8, 2014 at 11:24 am