Cabbage fry is a simple recipe, yet delicious dish, at times we have enjoyed as a snack too apart frm side dish. I never paid any attention to chopping cabbage, until my mother inlaw pointed out. Its from her, I have learnt how to chop the cabbage. Initially it was so random and it was done to bits and pieces, later on with paying attention and with learning intentions ( yet to perfect the chopping), it got better, and it was appealing to look at as a dish.
Thanks to my " mother-in-law", for teaching me the method.
Ingredients :
Cabbage - 250 gms ( chopped)
Peas - 50 gms
Curry leaves - a few( optional , adds nice flavour)
Ginger - a small piece( optional)
Salt to taste
Grated coconut - 3 tbs.
Seasoning:
Mustard - 1/4 tsp
Urad dal - 3/4th tsp
Green chillies - 2 ( deseeded/ slit)
Red chilly - 1 ( optional)
Oil - 1 tsp.
Preparation:
Chop the vegetable.
slit the chillies and deseed them.
Grate the coconut and keep it ready.
Making:
1) In a pan, add the chopped cabbage, green peas, ginger piece( if u add) .
2) Add salt as needed. Note that Cabbage has got salts in it, it needs just a little than usual. I have always wondered how it requires just a little, yet it tastes perfect, my friend shared the detail that it has salts in itself.
Thanks to him, now I know why..
3)Close the lid. Cook in a medium flame.
4)In a few mins ( it took harldy 8-10 mins approximately) colour change can be noted, it becomes tender.
5)After its cooked it should not be fully cooked, so that it still has the crunchiness in it, add the grated coconut on the top, stir it and keep the flame on for a minute and then switch off.
6) Now for seasoning, add oil in a pan, add mustard seeds after it crackles, add urad dal and green chillies.
add curry leaves too.
7) Add the seasoning to the dish and stir it. Cabbage fry is ready. The crunchiness of the dish makes it interesting and tasty.
8) It can be a side dish for rice items, or can be enjoyed as a snack too.
Pictures:
Mother-in-law taught me to cut it in to thin slices, instead of random cutting and making in to pieces.
In the pan, are cabbage , peas and ginger piece with salt added.
It just takes a few mins when the lid is closed, she says. cooking is done faster and a few minutes it has to be opened to remove the excess of water to prevent from becoming mushy.
Thanks to my " mother-in-law", for teaching me the method.
Ingredients :
Cabbage - 250 gms ( chopped)
Peas - 50 gms
Curry leaves - a few( optional , adds nice flavour)
Ginger - a small piece( optional)
Salt to taste
Grated coconut - 3 tbs.
Seasoning:
Mustard - 1/4 tsp
Urad dal - 3/4th tsp
Green chillies - 2 ( deseeded/ slit)
Red chilly - 1 ( optional)
Oil - 1 tsp.
Preparation:
Chop the vegetable.
slit the chillies and deseed them.
Grate the coconut and keep it ready.
Making:
1) In a pan, add the chopped cabbage, green peas, ginger piece( if u add) .
2) Add salt as needed. Note that Cabbage has got salts in it, it needs just a little than usual. I have always wondered how it requires just a little, yet it tastes perfect, my friend shared the detail that it has salts in itself.
Thanks to him, now I know why..
3)Close the lid. Cook in a medium flame.
4)In a few mins ( it took harldy 8-10 mins approximately) colour change can be noted, it becomes tender.
5)After its cooked it should not be fully cooked, so that it still has the crunchiness in it, add the grated coconut on the top, stir it and keep the flame on for a minute and then switch off.
6) Now for seasoning, add oil in a pan, add mustard seeds after it crackles, add urad dal and green chillies.
add curry leaves too.
7) Add the seasoning to the dish and stir it. Cabbage fry is ready. The crunchiness of the dish makes it interesting and tasty.
8) It can be a side dish for rice items, or can be enjoyed as a snack too.
Pictures:
Mother-in-law taught me to cut it in to thin slices, instead of random cutting and making in to pieces.
Color is changed. Its tender too.
After adding the seasoning..
But there can be lots of variations with cabbage , my friend shared with me, and it was so interesting, lots of variations will come up soon.. Until then, enjoy the recipes and happy cooking..
