Having my maternal roots in Darjeeling, West Bengal, India, I thought it would be fun to try and make a Bengali-inspired cabbage dish; using the classic Bengali five spice (panch phoron).
White cabbage – 1, roughly chopped
Green chilli − 1, thinly sliced
Plum tomatoes – 250g roughly chopped
Bengali panch phoron* − 1 tablespoon
Sukrin gold – 4 tablespoons
Balsamic vinegar − 1 tablespoon
Sea salt – 2½ teaspoons
Pinch of table salt
Olive oil spray
Fresh ground black pepper
Sweet red pointed pepper for garnishing
*Bengali panch phoron: Mixture of fennel seeds, mustards seeds, black onion seeds, cumin seeds and fenugreek seeds, in equal measures.
1. Steam the cabbage, with a bit of salt, until soft.
2. In a heavy based wok, heat 2 sprays of olive oil and toast seed mixture until the seeds start to pop. Add in the tomatoes, green chilli, Sukrin gold, balsamic vinegar and sea salt. Simmer on low heat, with the lid on, for 20 minutes.
3. Mix in the cooked cabbage (add a bit more Sukrin/salt if necessary), and simmer for a further 2 minutes.
4. Garnish with thin slices of sweet red pointed pepper and fresh ground black pepper.