Cabbage Chutney

• Heat oil in a pan.
• Add urad dal and asafetida and sauté on low flame till it turns golden brown.
• Add cabbage and sauté for 5 minutes.
• Note: Do not overcook, as the cabbage has to retain some crunchiness.
• Add dried red chilies and sauté for another minute.
• Turn off the heat and let the mixture cool down completely.
• Transfer this into a mixing jar. Add tamarind pulp, salt, and water to it and blend to a fine paste.
• Transfer the chutney to a bowl and serve.

Trivia

• Cabbage is a biennial plant, which means it completes its life cycle in 2 years.
• China is the largest manufacturer of cabbage.
• It is advisable not to use aluminum cookware while cooking cabbage.
• One cup of cabbage holds only 15 calories. As it is very low in fats and rich in fiber, it can help you control cholesterol and lose weight.

Note:

• Individuals with thyroid dysfunction are advised to avoid consumption of cabbage as it contains a compound called ‘goitrogens’ , which may cause swelling of the thyroid gland.
• Before use, cabbage should be thoroughly washed in cold running water and then soaked in saline water for 30 minutes to get rid of the harmful pests and insecticide spray.