Virtual - Simple Summer Indian Dishes with Chef Sandhya Nadkarni (8/4/20)

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Frozen options are often more affordable and convenient.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground spices are usually less expensive and easier to use.

mustard seeds

🥗Healthier: fenugreek seeds

💰Cheaper: black sesame seeds

Both alternatives provide unique flavors at a lower cost.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried herbs are more economical and have a longer shelf life.

Start by preparing the ingredients: chop the cabbage, mince the ginger and garlic, and slice the green chili.

Heat oil in a large pan over medium heat until shimmering.

Add cumin seeds and mustard seeds to the hot oil and cook until they pop, about 1 minute.

Stir in the minced ginger, garlic, and sliced green chili; cook for 1-2 minutes until fragrant.

Add the chopped cabbage to the pan and stir to coat with the oil and spices.

Sprinkle in turmeric powder, coriander powder, and a pinch of asafoetida; mix well.

Add a splash of water to the pan, cover, and cook for about 8-10 minutes until the cabbage is tender.

Remove the lid, stir, and cook for an additional 2-3 minutes to evaporate excess moisture.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary