Sirka means Vinegar and many North Indian restaurants serve Sirka Onions as an accompaniment for Indian Breads and Curries. I have come across Sirka Pyaz Murg, so wanted to try the same for my Vegetarian friends.
And came up with this recipe where I have used Cabbage instead of chicken and I must say this subzi went along well with my Roti [Indian Bread].
* Chopped Cabbage [1 inch square-shaped] - 3 cups
* Chopped Onions - 2 nos
* Vinegar - 4 tbsp
* Water - 1/4 cup
* Cloves - 4-5 nos
* Green Cardamoms - 2-3 nos
* Ginger paste - 1/2 tsp
* Garlic paste - 1 tsp
* Chopped Tomatoes - 2 nos
* Chopped Pudhina Leaves - 2 tbsp
* Chopped Coriander Leaves - 3 tbsp
* Garam Masala - 1/4 tsp
* Red Chillie powder - 1/2 tsp
* Turmeric powder - 1/2 tsp
* Cream - 4 tbsp
* Oil - 4-5 tbsp
* Salt - For taste
* Chopped Coriander - 1 tbsp [For Garnish]
1. Boil the chopped Onions, Vinegar and water together in a Pan for 4-5 mins; The Onions turn a light rose in color. Drain and keep aside the boiled Onions and Vinegar mixture separately. 2 tbsp of the Vinegar mixture would be used at the end of cooking.
2. In a wok, add the Oil and then Cumin seeds, cloves and cardamom into the warm Oil. Stir fry for a minute.
3. Add into this, Ginger and Garlic paste. Saute for a min and then add the boiled Chopped Onions and saute for another 3-4 mins on medium flame.
4. Now add the chopped, washed and drained cabbage and chopped Tomatoes. Saute for another 10 mins. Make sure it does not brown.
5. Now add the chopped Pudhina, chopped Coriander, Red Chillie powder, Turmeric powder, Garam Masala and saute for about 5 mins.
6. Now add just 2 tbsp of the separated Vinegar and Water mixture and mix well. This gives the tangy flavor.
7.Saute on low-flame for about 7-10 minutes until the Cabbage is cooked and tender.
8. Finally add the Cream and mix well and remove from Stove.
Garnish with chopped Coriander and serve with Naan, Roti's etc.