I love cooking with fennel. It's not something a lot of people associate with Indian cuisine but both the seeds, the pollen, and the vegetable itself are staples of the Indian kitchen. When I first started cooking Indian food 23 years ago I was surprised, as I thought that my Italian ancestors had more or less cornered the market on fennel. Next to fennel, I love those little one dollar pre-chopped bags of cabbage for coleslaw one finds in the vegetable section. The way I see it, anytime I can hook one of those bags up with one of my favorite vegetables is a good day. This traditional Indian recipe makes a modern delicious slaw like dish that can be paired with any Indian or Western style meal. It also rocks a barbecue, which goes to prove that everything old is new again. —Kathy Gori
onion halved and thinly sliced
bulb of fresh fennell, washed, trimmed, and thinly sliced
In This Recipe
Heat the oil in a kadhai or skillet. When the oil is hot, add in the cumin seeds and the sesame seeds.
As soon as the seeds start to crackle, toss in the sliced fennel, and the thinly sliced onion.
Stir it all around for about 5 minutes or so until the onion has started to brown. Then add in the cabbage.
Stir the cabbage around for about 6 minutes or so until it's well wilted and a bit browned.
Add in the salt and Kashmiri chili or cayenne mixture, then
turn the heat down and continue to cook everything for another 8 minutes or so until the onions start to caramelize a bit.
Add in the lemon juice, salt, garam masala, and serve it up.