Who doesn't love cabbage, right? This is a delightful, light salad like dish that goes with any rice - curry combination. It is very easy to make and again, it is vegan, gluten free and delicious.
I made this as one of my dishes for the Onam Sadya and I added a bit of carrot to add colour.
Kerala literally means "land of coconuts". In the Onam Sadya, you will find all of the dishes feature coconut in some way or form. I bought a packet of frozen shredded coconut for preparing the Sadya dishes - which really adds an extra dimension to your stir fry. Normally I would just use the dry shredded coconut from the supermarket, which is okay too.
Ingredients:
4 cups of shredded cabbage- wash the cabbage and shred it finely
1 carrot, shredded
1/2 an onion chopped
1 green chilli
3 - 4 tablespoons of shredded coconut, reserve a tablespoon for garnish.
1 tablespoon oil
1/2 teaspoon mustard seeds
salt to taste
Method:
Heat oil in a wok and add mustard seeds. When the seeds splutter, add onions and saute till they turn translucent. Add the green chilli and all of the cabbage and carrot. Keep sauteing and put a lid on the wok checking every now and again to make sure it doesn't burn.
When the cabbage is cooked - it should still retain a bit of crunch, add salt to taste and shredded coconut. Garnish with some more shredded coconut.
Serve hot.
Tip: Use a chop stick or a fork to stir the cabbage around and try not to use any water while cooking it. If you do need water, just sprinkle it.
No comments:
Post a Comment