Cabbage thoran
indian | main | side | vegan
Prep 10 min
Cook 20 min
Serves 4
In Kerela, 'Thoran' is a generic term used for a dry vegetable curry that can literally be made with any of the local, seasonal vegetables. Keralan cuisine is known to use a lot of green vegetables, such as snake beans, tindori or ivy berries. Unripe jack fruit is common, along with leafy greens as well.
Ingredients
3 tbsp coconut oil
2 tsp black mustard seeds
2 tbsp fresh curry leaves, chopped
1 tsp cumin seeds
2 dried Kashmiri chillies, each broken into smaller pieces
5cm ginger piece, finely grated
½ tsp turmeric
1 tsp salt
½ tsp ground black pepper
250g cabbage, shredded
2 fresh green chillies, sliced
100g fresh coconut, grated
Method
- Heat the oil in a large saucepan or karahi. When it is hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies.
- Stir for about 30 seconds, then add the grated ginger, turmeric, salt and black pepper and fry for 30 seconds.
- Stir in the cabbage and cook over a medium heat for 5-7 minutes. You may need to add a splash of water.
- Once the cabbage is tender, stir in the green chillies and coconut. Heat through for a few minutes and serve.
- Perfect with some fresh boiled rice.