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Heat oil in a skillet and fry the chopped cabbage for 10-15 minutes (till the colour is light brown). Then let it cool. Grind it in a mixie with the tamarind paste, chopped green chillies, salt and a little water. Grind till smooth. Cabbage chutney is ready. In a small pan or skillet take the oil and add the tempering/seasoning ingradients. Let the mustard seeds splutter then pour it on the cabbage chutney, mix it and serve it with rice.
Any additional information:
I have sometimes tried the variation of adding tomato puree in place of tamarind pulp. It also tastes good.
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