Bundgobhi Lobhiyewali (cabbage with black-eyed peas) (recipe)

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Bundgobhi Lobhiyewali (VEGAN)

(cabbage with black-eyed peas)

 

1 medium cabbage, cored and thinly sliced

2 medium onions, sliced in thin half rounds

1/2 -inch piece fresh ginger, grated

4 tablespoons vegetable oil

1 teaspoon cumin seeds

salt, to taste

1/4 teaspoon cayenne pepper

1/2 teaspoon ground turmeric

1 cup cooked black-eyed peas, drained (I used 1 can)

1/2 teaspoon garam masala

 

In a large heavy-bottomed skillet over medium heat,

warm the oil. Add the cumin. When it darkens (1 to 2

seconds), add the grated ginger. Cook for 1 minute,

then add the sliced onions and sauté until lightly

browned (about 8 minutes). Add the cabbage, salt,

cayenne, and turmeric. Stir, cover, reduce the heat

to low, and cook until the cabbage is just done (about

20 minutes). Add the black-eyed peas, cover, and cook

for another 5 minutes. Mix in the garam masala.

 

Recipe source: _From Bengal to Punjab: The Cuisines

of India_ by Smita Chandra (The Crossing Press, 1991).

 

 

 

 

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