One such recipe is a cabbage stir fry preparation. Its one of the simplest ways to cook a vegetable, I tell you. With a few basic ingredients, unlike most Indian food that calls for a long list of ingredients, this is a mildly flavored vegetable dish that many will like.
1 small head of cabbage, shredded (about approx. 300-400 gms)
A little less than 1/4 tsp. mustard seeds
2 onions, chopped
2 green chillies, slit
2 tbsp grated coconut
1/8 tsp turmeric powder
A pinch of asafoetida (optional)
4-5 curry leaves
1 tbsp vegetable oil
Salt, to taste
Heat the oil in a vessel. Add the asafoetida and mustard seeds and let them sputter on a medium flame. Be careful not to burn them.
Add the curry leaves and the green chillies and let them release their flavors.
Add the chopped onion and sauté till the onions have become translucent. Add the turmeric powder and stir well.
Tip in the cabbage and stir well to let the spices evenly coat the vegetable. Add salt to taste.
Add a small splash of water. Cover and cook till the water has almost dried up.
Check to see if cabbage is done to your liking, if you like it cooked more, add some more water, cover and cook.
When the water has almost dried up add the coconut and stir through. Cover and let it continue cooking for a couple of minutes. Turn off the flame.
Serve hot with some warm chapatis.
This recipe is linked to –
Full Plate Thursday
Whats Cooking Thursdays
It’s a Keeper Thursday