RECIPE OF THE WEEK: Cabbage With Five Spices and Ginger

Non-vegetarians might wonder how tasty a vegetarian diet can truly be. However, many vegetarian dishes are loaded with flavor, ensuring those who prefer meat and poultry can still enjoy a vegetarian dish no matter how strong their personal preferences.

Those looking for a flavorful vegetarian dish can try the following recipe for Cabbage With Five Spices and Ginger from Monisha Bharadwaj's India's Vegetarian Cooking (Kyle Books). This recipe serves four.

INGREDIENTS

1 teaspoon black mustard seeds

2 teaspoons shredded peeled ginger

4 dried red chiles, seeded, soaked in water and drained

3 Tablespoons sunflower oil

1 large onion, finely sliced

11 oz. cabbage, finely shredded

2 teaspoons panch phoron (see directions)

Salt, to taste

DIRECTIONS:

1. Put the mustard seeds, ginger, and red chiles in a blender along with five tablespoons of water and whizz to a fine paste. Set aside the paste and continue with the recipe.

2. Heat two tablespoons of the oil in a large pot and add the onion. Fry until golden, then add the cabbage. Stir-fry for a couple of minutes until just translucent, and sprinkle in the ground spice mixture and salt.

3. Add 1/4 cup of water and cook uncovered until the cabbage is done but still crisp. Remove from the heat and set aside.

4. Heat the remaining tablespoon of oil in a separate pan and add the panch phoron. When it crackles, pour the oil and the seeds over the cabbage. Mix well. Serve hot, ideally with Luchis or with rice and Bengali Dal.

To make the panch phoron, cooks can mix equal quantities of cumin, fennel, fenugreek, black mustard, and nigella seeds.