Cabbage Curry With Coconut Milk

Rinse the cabbage head and cut it into thin strips, and place it in a medium-sized cooking pan. Add sliced onions(1 medium-sized), garlic(2 cloves cut into thin slivers), and curry leaves(a sprig, substitute with a bay leaf). Add cinnamon(1″piece), turmeric powder(1/2 tsp), chilli powder(1/2 teaspoon), fenugreek seeds(1 teaspoon). Mix the water(1/2 a cup)with the thick coconut milk(1 cup). Pour into the pan and slow simmer for 15 minutes or until the cabbage is cooked and the coconut milk gravy thickens. Taste the season with salt as it cooks. Once that cabbage coconut milk curry is cooked, remove it from the stove. Tempering for the cabbage curry.Place a frying pan over a low-medium fire and pour in the oil(4 tbsp). Add the sliced onion(1 medium), garlic(2 cloves sliced), with a few curry leaves(5, if you don’t have curry leaves, skip it). Add red chilli powder(1/2 teaspoon)and cook until you notice the onions and garlic turning golden in colour. Add the mustard seeds and cook for another 2 minutes over low heat until they blister. Add the tempering to the cabbage curry. Mix in with the curry and let the tempering add its flavour to the vegetarian curry. Serve warm.