Indian Cabbage With Fennel And Onions

Course : Curry
Serves: 1
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1 quart shredded cabbage -- (i use a variety)
2 medium Onions -- sliced
5 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
1/4 teaspoon brown mustard seeds
1/2 teaspoon fennel seeds
2 cloves garlic
1 1/2 pieces fresh ginger
1 medium canned or ripe tomato
1/2 teaspoon turmeric
1 medium fresh hot green chili -- (i use jalapeno)
1 3/4 teaspoons salt
1 teaspoon ground garam masala
1 tablespoon lemon juice
4 cups cooked basmahti rice

Preparation / Directions:

Spray saute pan with Pam. Pour in fenugreek, cumin, mustard, and fennel seeds. Spray seeds with Pam. Saute, stirring, until sizzling and color changes. Add onions and saute over med. heat 3 min, until lightly browned. Add shredded cabbage, stir and cook a few minutes to release juices. Place ginger, garlic, chili, turmeric and tomato in blender. Puree. Add to cabbage. Cover and cook over low heat until cabbage is very tender. Add lemon juice and salt. Cook 5 min. Add garam masala and serve over rice.

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