Although the vegetables in this dish are cooked, you stop the cooking while they still have some crunch, so it’s like a warm spicy salad, which is just as good when left to go cold.
For 2 portions
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon kalonji/onion seeds
peanut or olive oil
1/2 onion – sliced
4 cloves garlic – finely chopped
1/2 fresh green chilli – finely chopped
1/4 red pepper – cut into small squares
1/4 cabbage – finely sliced
Small head of broccoli – broken into florets
1 teaspoon garam masala
1/4 teaspoon ground turmeric
salt and freshly ground black pepper
Heat a tablespoon of oil in a shallow pan and when hot add the whole cumin, coriander and kalonji. Fry until they start to pop and release their flavour.
Add the onion, garlic, red pepper and chilli. Fry for five minutes.
Add the cabbage and broccoli. Stir well to coat with the onions and spices.
Season with the garam masala, salt and pepper.
Cover and continue cooking until the cabbage has wilted. Add just enough water to cover the bottom of the pan by about half a centimetre.
Cover and continue cooking, stirring from time to time, for around ten minutes until the vegetables are cooked but still with some bite.
