Friday, June 15, 2007

Carrot - Cabbage - Chillies

Cabbage is an easily available veggie and one of the wealthiest veggies. I know many love to eat it raw or as in salads in western countries, it is good when boiled. It has an aroma when it gets boiled which many may notlike. Try this way you may not get much aroma when you boil.


Cabbage: 1 cup (Julienned) 
Carrot: 1 cup (Julienned)
Green chillies: 4 or 5 split vertically (may add or reduce as needed)Shallots: 5 (Chopped into tiny pieces) 
Cooking oil: 2 tbsp
Mustard seeds: 1 tsp
Urad dal: 1 tsp
Turmeric Powder: 1/2 tsp
Grated coconut: 1/2 cup

Water: As needed.
Salt: As needed.

Soak the julienned cabbage in hot water. Add a little salt and turmeric powder to it. Don't cover the container. Leave it undisturbed for 10 mins. Drain water after 10 mins.

Heat oil in a tawa/wok/kadai, add mustard seeds and allow it to splutter (let not over fry the seeds). Add shallots and green chillies and fry it well. Add julienned carrot to that and saute it for a min. Sprinkle a fistful of water and allow the water and the carrot to boil for 3 mins. Add a little salt. When the carrot is half cooked add the drained cabbage and saute it well. Sprinkle a fistful of water and allow it to cook till the water drains. Make sure not to over cook. Let it be crunchy. You can reduce water quantity. Once the water is completely drained add the grated coconut and saute it well. Remove it after it got blended well.

There it is ready!

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