In this fancy era of Biryani, kebabs and fast foods, somehow we have forgotten our roots. Being an Odia, I always loved the food made at home. In fact, I can say, whatever community we belong to, we have special inclination towards the food we are enjoying since ages, perhaps since birth. Yes, I am talking about those dishes which our ‘Dadi/Nani’ or ‘Maa’ make at home in our day-to-day life. As far as I remember, my childhood was spent living in a small town, where there were no big and fancy restaurants. In daily life, I used to have very rustic and authentic Odia dishes and on the occasion of any celebration, our meal used to consist of some delicious deep-fried dish or some delicious yet quite simple curries.
Today, I am going to talk about one curry which is quite close to my heart since childhood. If you are an Odia, I am sure this is one of your favourites too. This dish has a perfect balance of dietary fibres, proteins, carbohydrates and fat. And I consider this as a mood-food. Usually, I make this dish on special occasions with some puri or parathas but here we indulge in healthy food habits more. So we are going to throw out all junk from our platter yet we are not going to compromise the delicious flavours.
If we look into the history of cabbage, cabbage got its origin from China. Back then it was not the same cabbage that we have now. As we all know Chinese cabbage is quite different from our cabbage. Cabbage has a big history. As per sources, cabbage has been there in the food menu since 4000BC. In Mesopotamia, they have found the presence of cabbage.
Let us get into the nutritional benefits of our core ingredients.
CABBAGE- 1st of all cabbage is an extremely low-calorie food. It has very high water content. So it fills your belly faster reducing the craving for junk food. Moreover, it helps you in weight reduction. Cabbage has anti-inflammatory properties. It is rich in vitamin k which plays a major role in generating prothrombin which usually does faster blood clotting and wound healing. Being rich in vitamin c cabbage improves immunity. Apart from these benefits, it helps in improving heart health and maintain blood pressure level.
SHRIMP- Being a high protein food, it complements to your daily protein intake. It has high omega 3 content, which makes it highly nutritious. Shrimp is a high source of essential vitamin n minerals.
- 500gms of roughly chopped cabbage
- 300gms medium side shrimps (deshelled and deveined)
- 1tsp turmeric powder
- 1 medium onion (sliced)
- 1tbsp ginger garlic paste
- 1 small finely chopped tomato
- 1 bay leaf
- 1 tsp sugar
- 2 tbsp mustard oil
- 1tsp cumin seeds/ jeera
- 1tsp Kashmiri chilly powder
- Pinch of freshly powdered green cardamom and cinnamon
- Salt to taste
- Clean the shrimps and marinate with turmeric powder and salt for 20 minutes.
- Put 1tbsp of mustard oil and make it reach the smoking point.
- Put the shrimps into the pan and sauté.
- Cook the shrimps till done and keep them aside.
- Into the same pan goes 1 more tbsp of mustard oil followed by 1tsp sugar.
- Once the sugar starts turning brown add the cumin seeds and bay leaf.
- Once the cumin starts spluttering, add the onion and sauté nicely till translucent and fragrant.
- In goes the ginger garlic paste.
- Sauté till the masala is done and oil starts separating from the sides.
- In goes the tomato. Sauté well by adding a pinch of salt.
- Once the tomatoes melt, put the Kashmiri chilly powder and sauté for 1 min more.
- Put the cooked shrimps into it and cook for 1 minute more.
- Put the chopped cabbage in. Sauté it nicely.
- Cook it till the cabbage is nicely done and all the water evaporates.
- Simmer the flame and put the freshly crushed cardamom and cinnamon powder. Put the lid on.
- Switch off the flame and let it stand for 5 minutes.
- Mix well before serving.
Enjoy hot with hot Phulka/Chapatti.