Tomatoes, Carraway and Coriander
A Purely Vegetarian Dish
This fragrant, vegetarian dish can be cooked in a microwave or in the usial way on top of the stove. Adapted from Yamuna Devi.
Cabbage and Green Peas
2 tablespoons Ghee or unsalted Butter
1 small Cabbage
2 large Tomatoes
1 cup frozen baby Peas, defrosted
2 tablespoons chopped fresh Cilantro or Dill
1 teaspoon Salt
½ teaspoon Caraway Seeds
1 teaspoon Coriander Seeds
4 to 5 lack Pepper Corns
3 whole Cloves
1 teaspoon Cardamom Seeds
¾ teaspoon Turmeric
½ teaspoon Cayenne Pepper
First trim and core the Cabbage and shred it coarsely. Set aside.
Chop the Coriander. Set aside.
Peel and seed the Tomatoes. Chop them up. Set side.
Prepare the Mixtures,. Set side, each in a small saucer or dish.You can grind the spies as needed in a small spice grinder or a morar and pestle.
To make it in a microwave, put the butter in a 2½ quart microwave proof casserole. Microwave until frothy, 1 to 2 minutes. Stir in half Mixture 1, the tomatoes. Don’t cover. Microwave on high until thick, 3 or 4 minutes. Stir in Cabbage. Cover. Microwave on high until cCabbage is soft, 8 to 10 minutes, stirring twice. Stir in Peas, Cilantro, Salt and rest of Mixture 1 as well as Mixture 2. Microwave on high 1 to 2 minutes. Stir and serve.
To do this the conventional way. Heat a large heavy casserole over moderate fire until hot. When hot, put in Ghee or Butter — using 4 tablespoons this time — and heat until melted. Add Tomatoes, hlf Mixture 1, all of Mixture 2. Cook. Stir often until Tomato puree is reduced to a thick sauce.
Add the Cabbage and keep on cooking, stirring from time to time until the Cabbage glistens.
Cover and cook about 15 mine over very low fire.
Finally add Peas, Cilantro, Salt and rest of spice Mixture during last 2 to 3 minutes of cooking. Toss and serve.