1/2 Cabbage (bandh gobhi), large, cut into small strips
1/2 cup (100 g) 3 1/2 oz Ghee/Vegetable oil
1 tsp Coriander (dhaniya) powder
2 tsp (4 g) Garam masala
1 tsp (2 g) Black pepper (kali mirch) powder
50 g (1 3/4 oz) Tamarind (imli), soaked in water to extract 3/4 cup
1 tbsp (15 ml) Vinegar (sirka)
Salt to taste 2 tbsp (30 ml) 1 fl oz Honey, clear
1/2 cup (100 g) 3 1/2 oz Ghee/Vegetable oil
1 tsp Coriander (dhaniya) powder
2 tsp (4 g) Garam masala
1 tsp (2 g) Black pepper (kali mirch) powder
50 g (1 3/4 oz) Tamarind (imli), soaked in water to extract 3/4 cup
1 tbsp (15 ml) Vinegar (sirka)
Salt to taste 2 tbsp (30 ml) 1 fl oz Honey, clear
method
1. Heat the ghee / oil in a pan and remove from heat. Add coriander powder, garam masala, and black pepper powder. Stir.
2. Return the pan to the heat and add the cabbage, tamarind extract, and vinegar. Bring to the boil, then add salt and honey. Cook until the cabbage is done.
2. Return the pan to the heat and add the cabbage, tamarind extract, and vinegar. Bring to the boil, then add salt and honey. Cook until the cabbage is done.
serving amount
serves: 4 - 6
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