Cabbage & Moth bean Dry Curry

Matki Kalu/Madke Kalu is one of the protein rich legume and popular in North Karnataka, Here I have used Matki Kalu, Alsande Kalu/Cow pea and Cabbage to prepare the dry curry. We in Kannada (Karnataka) call Cow pea as Alsande kalu. (legume).
I feel it is good to add some legumes with the vegetables we cook. It adds nutrition to the curry. This cabbage curry is dry curry and we can have them with chapati, poori, roti or even plain rice.

Lets see some benefits of having cabbage in our diet. 
Cabbage is loaded with powerful natural compounds. Cabbage improves our immunity. It is rich in antioxidants and Vitamin C. It helps and protects our cells from free radical damage and toxins. It is cholesterol free and helps in losing weight. It helps to speed up the healing. It is rich in Vitamin K and that helps in blood clotting. It is rich in folic acid and good for pregnant women. Cabbage is full of fiber and helps to prevent constipation. Eating cabbage will help to keep the digestive system in very good condition.

Please note that people who are facing thyroid problem and prostate problem must avoid eating cabbage as it hinders(makes it difficult or obstruct or slow down) absorption of iodine.

No Onion or Garlic is used in this : Cabbage & Moth bean Dry Curry".

Ingredients :

Cabbage : 1 Bowl (1/2 Cabbage of medium sized cabbage).
Moth Bean/ Matki kalu : 1/2 cup
Cow Pea : 1/2 Cup
Coconut : 1/2 Cup (fresh and grated)
Oil : 1 Tablespoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons
Green chilly : 2
Methi seeds : 1/4 Teaspoon
Mustard Seeds: 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh : a pinch
Turmeric powder : a pinch
Salt : as required.

Method :

1. Wash and cook methi seeds, cow pea and moth bean in a pressure cooker. ( 5 minutes will do).

2. Wash and cut cabbage, green chilly, curry leaves and coriander leaves into thin.
3. Keep a pan on the fire and heat. Add oil. Let it get hot. Add mustard seeds, urid dal.
4. Let the mustard splutter. Add ingh, jeera, curry leaves and cut green chilly. Fry for 10 seconds.
5. Add cut cabbage and stir nicely and cook on low flame. (2 to 3 minutes). Do not add any water.

6. Now add cooked moth bean/matki kalu and cow pea/alasande kalu. (remove extra water if there is in the cooked bean).
7. Add turmeric powder, salt and mix it well. Let it cook till all the water absorb.

8. Add fresh coconut and coriander leaves and mix it nicely and shift the curry to a serving dish.

9. Serve as one of the side dish with other dishes or as you wish to.

Note :

Do not add water from the cooked beans. (If more use it as rasam or soup). Adding more chilly is optional. Adding onions and garlic is also optional. Adding coconut also optional. Adding more oil adds to the taste. You can also soak matki kalu/moth bean and cow pea/ alasande kalu for overnight and then cook. It enriches the taste. ( I did not soak it).
Time: 30 minutes
Serves : 4.

Amtekai Gojju (Indian Hog Plum Curry).

Amte Kai/Ambode or Indian hog plum is a savoury vegetable. We can use it for chutneys, curries, pickle or even you can use it in curries instead of tamarind.

The other day we had been to Malleshwaram ( lovely shopping area in Bangalore). We were passing through a market area and as soon as I saw these Amte kai/ Indian hog plum), I wanted to buy them. It was fresh and looked so good. I bought them and was thinking for preparing pickle. Amte Kai pickle reminds me of those days where we used to by MTR's hog plum pickle and enjoy it with hot rice and ghee. Now a days I can not find them in the market.But I do get to eat amtekai pickle once in a while here and there. This time I myself prepared some pickle and the ones already turned bit hard is used here to prepare gojju.
In Udupi and Dakshina Kannada (South Canara) Amte Kai gojju is always prepared for the feast or get together. This is one of the traditional dish and the taste will be always lingering in the tongue.
Amtekai /Indian Hog plum is called in different names. Amtekai in Kannada(Karnataka), Omora in Assamese, Amra in Bengali. In Goan Konkani it is known as Ambado and in Malayalam it Ambazham(Ambalham). Jungle Aam in Hindi

Lets see some benefits of eating Amtekai/Indian hog plum in our diet.
Amtekai / Indian hog plum is loaded with antioxidants, minerals and Vitamin A and C. It has good source of Iron and helps to reduce the bad cholesterol. It protects against the heart diseases since it is full of anti oxidants. Indian hog plum is also contain good medicinal values.
This is one of the traditional recipe and do not contain any onions or garlic.

Ingredients 

To Cook 
 Ambade/Indian Hog Plum : 5 to 6
Jaggery  : 2 Tablespoons
Turmeric Powder : a pinch
Salt : as required

To roast or fry :
Coriander seeds : 1 Tablespoon
Methi/Fenugrik seeds : 1/4 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Urid Dal : 1 Teaspoon
Chaana Dal : 1 Teaspoon
Sesame Seeds : 1 Tablespoon
Red chilly/Byadagi chilli : 6 to 8
Ingh : a little
Curry Leaves : Handful
To grind :
Coconut : 1 cup
Fried spices
To Season :
Mustard seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Curry leaves : 5 to 6
Oil : 1 Tablespoon
Ingh : a pinch

Method :

1. Wash and cut amtekai/ Indian hog plum into small pieces. Cook with required water and a pinch of turmeric powder. Cook the seed also along with pieces.

2. Grate coconut and keep it aside.

3. Keep a pan on the fire and heat. Add 1/2 a teaspoon of oil. Add methi/fenugrik seeds and fry till they get brown.

4. Add channa dal, urid dal and fry nicely till they turn golden brown. Remove from the pan. Fry sesame seeds till they pop up.

5. Add red chilly and fry for 1 minute. Put off the fire and add ingh, jeera/cumin seeds and curry leaves. Let it cool.

6. Grind the fried spice mixture with coconut with required water. Remove the ground mixture from the mixi jar.

7. Now keep a pan on the fire and add cooked amtekai, jaggery and salt. Add ground mixture. Mix it well and let it boil nicely for 2 to 3 minutes.

8. Shift the curry to a serving dish and add mustard-urid splutter with ingh and curry leaves.

9. Add a spoon of coconut oil to the curry and mix it well. Serve with the main dish you prepared.

 10. We had this Amtekai gojju with idli and chapatis even with plain rice.

 Note :

Do not add lot of water while cooking amte kai. Add it when are cooking with spices. Adding more chilly is optional. You can also cook this gojju with out coconut. Just dry grind the roasted mixture and dry grind it. Mix it well with amtekai and cook it. I have used coconut oil. Using any oil is optional. Adding coconut oil adds to the taste. (optional). Using more or less jaggery is optional.
Time : 20 minutes (total time).
Serves : 3 to 4.