A year or two ago maybe I would not have thought of combing vegetables and beans to make a dry curry. Not that it is unusual, but then I grew up eating that way. In our Konkani cuisine we have lots of coconut based curries that uses combinations of beans and vegetables, but then when it comes to dry curries/playa/subji except for occasional potatoes we use the homogenous kind.
And now seeing recipes and different combinations from other blogs, I have learnt so many combinations of vegetables, lentils, beans, grains and what not.
I had some cabbage that was demanding attention and also some cooked Red Chori with which I was planning to do some usual curry. But then at the last minute, thanks to the blogging ideas changed my mind and combined these two to make a dry Subji. Adding Red chori did not alter or change the taste of the cabbage, the beans only added some bite to it. Substitute any other beans of choice or skip it altogether.
- 4 cups of shredded cabbage (use the readily available Cole Slaw package from the super market)
- 3/4 cup Red Chori/Azuki beans (soaked overnight and cooked)
- 1 cup onion diced
- 1 inch cubed ginger grated
- 2-3 slit green chilles
- Turmeric powder a pinch
- Curry leaves
- Jeera seeds/cumin seeds
- salt, oil
- Heat a pan/kadai, and then add oil, jeera, mustard, curry leaves. Allow the mustard seeds to splutter.
- Next add the diced onions and sauté for a while and then add the shredded cabbage.
- After this is done add the grated ginger, salt, turmeric and green chillies.
- Sprinkle little water if necessary and add the cooked Red Chori beans. Keep this covered on low flame.
- Stir in between so that it does not stick to the bottom. Mix until the cabbage is cooked. Serve hot with Rotis/chapathis or Rice.