As I had written earlier, I have not cooked much with spring onions, except using it in fried rice and noodles. Only recently I have tried to use it in other dishes, this Spring Onion and Cabbage Kurma being one of them. Spring Onions pair very well with cabbage and the fennel seeds and coconut paste gives a nice flavor. This kurma goes very well with pilafs and rotis or even with some plain rice, try this if you like spring onions, you can also try out this dal/ lentils with spring onions..
Need To Have
- Chopped Spring Onions - 11/2 cups
- Shredded Cabbage - 11/2 cups
- Tomatoes - 2 medium
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1/2 teaspoon
- Coriander Powder - 1 teaspoon
- Salt - to taste
- Grated Coconut - 1 tablespoon
- Fennel Seeds - 1/2 teaspoon
- Cashews - 2
Add the tomatoes to boiling water. When the skin starts splitting, remove cool, peel the skin and grind it.
Grind together all the ingredients given under ' to grind '.
Heat some oil, add the spring onions and saute for a minute. Then add the shredded cabbage, saute for another 5 minutes, till it's almost cooked.
Add the tomato puree, turmeric, red chilly and coriander powders and salt and mix for 2 to 3 minutes. Now add the ground paste, 1 cup water, bring it to a boil, then reduce the heat and simmer it for 5 more minutes. Serve it warm, garnished with some spring onions ( green part only ).
You can add some cooked peas or chickpeas to the kurma to make it more nutritious.