It would have been their fiftieth wedding anniversary in September. That’s when our neighbor uncle passed away, peacefully, in his sleep.

A few days short of fifty years of togetherness. A happy lifetime together with aunty.

They weren’t financially well off. But looking at them, you would know that you don’t need money to be happy.

And our poor aachi aunty, she has to get up every morning alone, knowing that the familiar face will not be around. I wish her the courage to face the coming days and years.

Your silent presence will be missed, uncle. May your soul rest in peace.

Recipe Source : Yummy Tummy

Ingredients:

• Cabbage                      :        1 cup, very finely chopped
• Onion                           :        1 small, finely chopped
• Chili Powder             :         1 tsp (or to taste)
• Turmeric Powder   :         1/4 tsp
• Coriander Powder  :        1 tsp
• Ginger garlic paste :         1 tsp
• Wheat Flour              :          2 cups
• Water
• Salt
• Oil

Method:

1. Make the chapati dough by mixing and kneading the wheat flour with about a cup of water. Cover and keep aside. Mince or grate the cabbage for stuffing. I use food processor for mincing cabbage and for making the chapati dough. So it gets done in a jiffy.
2. Heat  about 2 tsp of oil in a kadai. Add the ginger garlic paste and the onions. Saute till the onions turn pink. Add the cabbage and the chili, coriander, turmeric powders and salt. Cook for about 10 minutes plus, stirring now and then, till the cabbage is cooked and the stuffing is totally dry. Keep aside.
3. Divide the dough into 6 equal balls. Roll out one ball out into 4″ diameter circle first. Dust the dough with some wheat flour for easy rolling.
4. Add about a tbsp of the cabbage filling and seal the dough ball from all sides. Dust in flour again and roll out into a 6 – 7″ big paratha. Do not apply a lot of pressure since the filling might break out.
5. Cook both sides of the paratha in a hot tawa, smearing ghee or oil. Repeat the rolling, filling and cooking with the remaining dough balls.
6. Serve hot with curd and pickle.

Linked to:

• Blogging Marathon 19, under ‘Greens, as stuffing’
• 30 Minute Mela