Thursday, March 7, 2013

Indian style Stir-fried Cabbage


While cabbage is one of the most boring (at least for me) vegetables around, it is something that is always very good as a filler when you have unexpected guests or are not too sure of whether the other preparations at the lunch/dinner table are going to be favored by all. The best thing about it is that its cooks very fast so it’s ready practically in minutes and can be made in many different ways, in many combinations and usually, it’s rare that someone doesn’t eat cabbage (they may not love it, but they rarely hate it). As I already mentioned, at this point it was a filler to ensure that there is sufficient food on the table.

Ingredients (in the order you will need)
Oil
3 tbsp
Hing/Asafoetida
A pinch
Jeera/Cumin
1 tsp.
Kadi Patta/Curry Leaves
5-6
Green chilies
3 (or more) chopped or slit
Cabbage
500 gms roughly shredded or chopped (or however you like it)
Turmeric
½ tsp
Salt
To taste
Fresh Coriander leaves
Finely chopped to garnish

Heat oil in a kadhai/wok and add one ingredient at a time till you come to turmeric, stirring in between and ensuring that everything is mixed well. Keep the heat on high and cover with a lid for 2-3 mins. Remove the lid and stir. At this point Cabbage should have shrunk in volume and be almost 80% cooked. It should have a little shine to it to show that the water has evaporated. Continue on high heat. Add salt and mix. Remove into a bowl and garnish with coriander.

Tip –
1.Overcooked cabbage generally tastes bad and looses all its nutrients so it’s best if it is slightly under-cooked. To ensure this, keep the heat high and keep stirring and DO NOT keep the cover on for more then 2-3 mins.
2.  Make your life simpler and shred cabbage when you have some time and store in a zip-lock bag.

1 comment:

  1. I didn't taste some Indian recipe, but I think this recipe was great. Thanks for sharing this here and I will now try to cook this. I hope that I can enjoy cooking this recipe with my recipe for stir fry sauce.

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