Stewed cabbage has an appetizing taste, which is achieved thanks to specific ingredients and the cooking method.
To prepare it, you need one chopped onion, one chopped tomato, curry leaves, six dried red peppers, one teaspoon of mustard seeds, one teaspoon of cumin seeds, half a shredded cabbage, two chopped cloves of garlic, salt to taste, vegetable oil, and three peeled and chopped potatoes.
First, heat the oil along with mustard seeds, curry leaves, cumin seeds, and dried red peppers in a pot. After frying for five minutes, add the tomatoes and onions. Then, cook the dish for another ten minutes until the onions and tomatoes begin to take on a brown hue.
Next, add the cabbage to the pot, cover with a lid, and cook for fifteen minutes. After that, stir in the potatoes and salt to taste, mix, cover again, and continue cooking for another twenty minutes until the potatoes are soft.
The combination of drizzling rain and hot pakoras is traditionally very close to all residents of India. However, if you are tired of the usual potato, onion, or pepper pakoras and want to try something new during the rain, crispy eggplant pakoras will be an ideal choice. These pakoras are distinguished by their incredible taste, being very crispy on the outside and soft on the inside, which will make you forget the taste of any other kind of pakora. Even those who usually avoid eating eggplant will enjoy them greatly.
For this dish, you will need one large eggplant (which can be cut into round or long slices). The base consists of one cup of besan, and two tablespoons of rice flour are used to add extra crispiness. Also required are ½ teaspoon of ajwain, one teaspoon of red chili powder, ½ teaspoon of turmeric, one teaspoon of chaat masala, finely chopped fresh green coriander, salt to taste, water to make the batter, and oil for frying.
First, the eggplant should be thoroughly washed and cut into thin rounds. To prevent the cut pieces from darkening, they must be soaked in water briefly and then completely dried before frying. Next, in a bowl, mix the besan, rice flour, ajwain, red chili, turmeric, salt, and minced green coriander. Gradually adding water, knead a thick and smooth batter, ensuring it is not too runny.
Heat oil in a pan over high heat, then reduce the temperature to medium. Then, dip each slice of eggplant in the prepared batter and carefully lower it into the hot oil. Fry the pakoras, turning them on both sides until they are golden and crispy.
Place the finished crispy eggplant pakoras on a kitchen towel to remove excess oil. Before serving, sprinkle with chaat masala and serve hot with spicy green chutney or tomato ketchup, as well as strong tea.
