When I used to visit my aunt Padhu chithi, she used to create magic with the pressure pan and veggies. She would have food that looked appetizing, colorful and fresh on the table in a jiffy. One important thing to mention is her skill for cutting vegetables uniformly, which helped for them to get cooked evenly. Apart from that, she had a technical mind and though she had many cooks around her in the kitchen, on days she had to manage on her own, her techniques worked perfectly. On my last trip to India, I asked her the trick to making her pressure cooker version of cabbage curry and she told me how it is done. This method works when you need to get things done really fast. Also please pay caution, when releasing the pressure from the pan. I just tried her technique with the purple cabbage and it turned out well.
Measuring Cups and Spoons
Purple Cabbage - 2 cups
Ghee - 2 tsp
Mustard Seeds - 1 tsp
Asafoetida - a few shakes
Udad Dal - 1 tsp
Coconut - 1 tbsp
Curry Leaves and Cilantro - some chopped
Green Chillies - 1 thinly sliced
1. Heat the pressure pan with ghee. Add mustard seeds, asafoetida, allow for mustard to pop. Add udad dhal and green chillies. Allow the udad dhal to turn golden brown.
2. Add the finely shredded cabbage to a colander and wash it. Add the cabbage immediately to the seasoning and give it a toss. There will be some water in the cabbage. Cover the pressure pan. Allow for it to cook to a whistle. Remove from heat. Try releasing the pressure slowing with a spoon immediately. Open the pressure pan after all the pressure is released.
3. Add coconut, curry leaves and cilantro as garnish, give it a toss and serve it hot.