ON A SOUR-BUT HAPPY - NOTE!

We've known it forever, but it seems the humble imli has also come into its own in the culinary world. Now being incorporated into health bars and functional foods, tamarind is being hailed for its nutritional content and its ability to enhance flavour. We like it!

- 

DESI & DELICIOUS

These recipes from Monsoon by renowned restaurateur ASMA KHAN celebrate the diversity of food across India

SHADHA BAMDHAKOPI

White Cabbage With Tomatoes And Cashew Nuts

4 tbsp vegetable oil 150 g rawcashew nuts 2 dried red chillies 1 tsp cumin seeds 1 tsp ground turmeric

400 g canned chopped tomatoes (or 3 to 4 medium fresh tomatoes, chopped) 1/2 tsp chilli powder 1½ tsp salt 750 g white cabbage, shredded 2 tbsp chopped fresh dill (or any fresh herbs you have available), to garnish

1. 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.

2. Once the oil is shimmering, add the whole dried chillies and cumin seeds, and stir until the chillies darken.

3. 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.

4. 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 four to five minutes. Thicker slices will need six to eight minutes, covered, and a further two minutes of stir-frying uncovered.