Kobi Gaajer
This dish is also good served with lamb curry.
Ingredients.
85ml / 3floz of oil.
1 tablespoon of cumin seeds.
450g / 1 lb of white cabbage, finely shredded.
225g / 8oz of carrots, diced.
1 tablespoon of ground coriander.
1 teaspoon of chilli powder.
2 teaspoons of salt.
225g / 8oz of tinned tomatoes, chopped, with the juice.
Chopped fresh coriander leaves to garnish.
Method.
1. Heat the oil in a large pan, add the cumin seeds and fry until they crackle.
2. Add the cabbage and carrots. Reduce the heat and add the ground coriander, chilli powder and salt and mix well.
3. Stir in the tomatoes, cover and cook over a low heat for about 30 to 45 minutes, stirring frequently, until almost dry, sprinkle with fresh chopped coriander and serve.
Serves 4.
