Asma Khan's Shadha Bamdhakopi
The cabbage in this recipe should still have a bit of a crunch in it and the addition of cashew nuts gives the dish a lovely texture.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
4 tbsp vegetable oil
150g raw cashew nuts
2 dried red chillies
1 tsp cumin seeds
1 tsp ground turmeric
400g canned chopped tomatoes (or 3-4 medium fresh tomatoes, chopped)
½ tsp chilli powder
1 ½ tsp salt
750g white cabbage, shredded
2 tbsp chopped fresh dill (or any fresh herbs you have available), to garnish
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Method
Heat the oil in a karai, wok, or deep saucepan over a medium heat until shimmering. Add the cashew nuts and stir to ensure all sides are cooked. As they will continue to cook in the residual heat, do not wait until the nuts turn dark brown – turn the heat off and use a slotted spoon to remove them to a plate. Remove and discard any burnt cashews as they will make your dish bitter. Try to leave as much of the oil behind in the pan.
Check there are no cashew pieces left in the oil and set the pan back over a medium heat. Once the oil is shimmering, add the whole dried chillies and cumin seeds, and stir until the chillies darken.
Add the turmeric, then immediately add the chopped tomatoes followed by the chilli powder and salt. Reduce the heat and keep stirring at regular intervals until the oil comes to the edges of the spiced tomato mix. With the heat on low, add the shredded cabbage and coat with the tomato mix. Increase the heat to medium-high.
If the slices of cabbage are thin, stir-fry for 4-5 minutes. Thicker slices will need 6-8 minutes, covered, and a further 2 minutes of stir-frying uncovered.
Taste for seasoning, then return the cashew nuts to the pan and mix through. Garnish with the chopped herbs before serving.
This goes with any rice dish or bread. It is also the perfect texture to wrap in a chapati or tortilla accompanied with a raita.
