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Cabbage and Carrot Bahji

What you need: 

1 tablespoon coriander seeds, crushed
1/2 teaspoon cumin seeds
2-3 dried chilis
4 cups cabbage, shredded
1 cup carrots, diced
1/3 cup tomato, chopped
1/4 teaspoon turmeric
1 green chili, chopped

What you do: 

1. Dry fry (or use nonstick spray) coriander, cumin seeds, and whole chilis, Stir for a minute over medium heat, or until chilis darken.
2. Add carrots, cabbage, tomatoes, then turmeric and green chilies.
3. Stir to mix thoroughly. Reduce heat, cover, and simmer 15-20 minutes. Veggies should be a little crunchy, but if you like mooshy, cook them a little longer.
This recipe was adapted from Indian Lowfat Cooking: The key to a healthy and exotic Diet by Roshi Razzaq.'

Preparation Time: 
Cooking Time: 


This recipe was good with a few modifications:
1.  if you have preserved lemon, serve it with this dish!  (otherwise, add a generous twist of fresh lemon before serving)*
2.  double the cumin and coriander seeds
3.  reduce the cabbage (I used 3 cups)
4.  instead of 1/3 c. chopped tomato use 1/2 c. tomato sauce (plain, not the Italian kind)
5. brown the tomato sauce with the spices before adding the veggies*
6.  add 1/4 c. water
5.  instead of a fresh chili, I used 1 tsp. pure cayenne powder
* = crucial to success of this recipe, IMHO

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