South Indian Cabbage and Roti
"Simple Indian brunch"
-- @smitascookery


  • 1/ 2 count chopped Cabbage
  • 1 count chopped Onion
  • 1/ 4 inch piece of freshly grated Ginger
  • 1 teaspoon Cumin Seeds
  • 1 sprig Curry leaf
  • 1 teaspoon Black Mustard
  • 3 tablespoon Any Oil
  • 2 tablespoon Indian Masala(See the steps for Ingredients)
  • 1/ 2 bunch Coriander leaves


  • Step 1

    Boil 2 cups of water with salt and turmeric in a pot and add chopped cabbage to it. Cook it for 6-7 mts. It should still have a slight crunch to it.

  • Step 2

    Heat a wok like pan or use Indian Karhai with some oil. Temper with cumin, mustard seeds, curry leaves until it crackles, Do not let it burn. Reduce the flame to medium.

  • Step 3

    Add chopped onions, green chillies and sprinkle a pinch of salt to it to let the onions sweat and cook faster and increase the flame to medium high.

  • Step 4

    When onions are slighly brown then add basic Indian masala mix (Turmeric, red chilly, coriander -cumin powder and fenugreek leaves). Reduce the flame on medium low. Read my article on There is no such thing as Curry powder.

  • Step 5

    Drain the excess water from cabbage carefully and add the cooked cabbage to the onions and spice mix.

  • Step 6

    On high heat, mix everything well for 2-3 mts. Add salt as necessary and garnish with chopped coriander. Turn the heat off and serve warm with Indian chapati or phulka roti which is a whole wheat healthier alternative to naan. Roti or chapati are traditionally eaten at Indian homes.