1/2 onion, sliced
1 tsp ground ginger
1 tbsp dried oregano, crumbled
1 tsp thyme
1 tsp dried Kashmiri chillie, crumbled
Mint rice, source here
1 large onion, finely sliced
1 tbsp oil
1/2 tsp shahjeera
1 tsp ginger garlic paste
whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise)- I ground these coarsely after roasting them for a few minutes on dry heat
salt to taste
1 1/2 cups cooked brown rice
Make a paste
1 cup chopped pudina and cilantro leaves, packed
3 green chillis
2 tbsps grated coconut
Heat oil in a pan, add shahjeera and bay leaf and saute for a few seconds. Add the sliced onions and saute for 4 mts. Add the ginger garlic paste, the coarsely ground spices and pudina-cilantro paste. Saute for another 5 mins or so.
Add the cooked rice and saute it till everything is combined
Serve hot with raita, papad or any curry of your choice.
I made everything super-spicy, but despite that I loved the flavors in the cabbage curry. The mint rice was tasty but I should have cooked the rice along with the mixture or at least used basmati instead of brown rice (made it all the more wetter!).