24. Cabbage curry with mustard paste:

The ingredients
Cabbage    1/2 Kg(finely chop)
Tamarind paste  (2 tbsp)
Bengal gram( chana dal) -1 tsp, 
Black gram(urad dal)-1 tsp, 
Mustard(rai)-1/2 tsp, 
Red Chillies-2(cut into pieces), 
Asafoetida(hing)-1/4 tsp
1 tbsp mustard ground to paste
Oil 2 tbsp
Few curry leaves, and 2 slit green chillies
Salt as per taste, haldi(turmeric)-a pinch

Method:
Boil chopped cabbage and keep it aside.  Do not over do.  Squeeze the excess water after allowing it to cool.  This water can be used as soup base or you can add to sambar, rasam etc.  Heat oil in kadai and add chana dal, urad dal, mustard, red chilly pieces and hing and fry.  Add curry leaves and slit green chillies.  Immediately add boiled cabbage, tamarind pulp, salt and turmeric.  cook it on slow flame for about 5 minutes till cabbage absorbs the fragrance of seasoning, tamarind and salt.  Switch off the stove and add mustard paste when the curry has become warm.
This curry is tastier if it is done at least 3 hours before eating as the mustard paste, tamarind are absorbed by the cabbage. 

You can prepare chopped raw jack fruit or raw banana instead of cabbage. Godavari district people prepare Yam and Bachchali(sticky palak type leafy vegetable) boiled together in similar way.  There will not be any brahmin community function without this recipe.

Please try this and do inform me how you liked it.  I believe these traditional preparations are very good for health as these are all less oily and can be prepared with seasonal vegetables.

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