Here come a vegetable that can be eaten raw in salads as well be made into tasty dishes. My MIL's cooks a very tasty curry out of this and I shall soon post it here.
I realized that a purple cabbage has been sitting inside my fridge since some days; looking at me and hoping to be picked up. Finally I did!
Cabbage Thoran or Stir Fry
Ingredients
1. Cabbage - 2 cups finely sliced (I used my food processor)
2. Green Chilly - 2 Nos.
3. Turmeric - 1/2 Tspn
4. Coconut - 1/4 to 1/2 cup
5. Garlic - 2 cloves
6. Turmeric - 1/2 tspn
7. Dry red chilly - 2 nos.
8. Small onions - 5 nos.
Method
If you are using your food processor, cut the cabbage into small pieces and process this along with the garlic, green chilly, 3 small onions and coconut until very finely sliced. Take a pan and add 2 tbspn of oil and splutter the mustards. Add the red chilly. After a few seconds add thinly sliced onions and curry leaves. Fry until the onions are brown. Now add the processed cabbage. Mix it well and let everything be cooked under a slow fire. Turn in occasionally until you feel that the cabbage has cooked as per your taste. It is better to leave it crunchy.
I realized that a purple cabbage has been sitting inside my fridge since some days; looking at me and hoping to be picked up. Finally I did!
Cabbage Thoran or Stir Fry
 |
| What a lovely colour! |
Ingredients
1. Cabbage - 2 cups finely sliced (I used my food processor)
2. Green Chilly - 2 Nos.
3. Turmeric - 1/2 Tspn
4. Coconut - 1/4 to 1/2 cup
5. Garlic - 2 cloves
6. Turmeric - 1/2 tspn
7. Dry red chilly - 2 nos.
8. Small onions - 5 nos.
Method
If you are using your food processor, cut the cabbage into small pieces and process this along with the garlic, green chilly, 3 small onions and coconut until very finely sliced. Take a pan and add 2 tbspn of oil and splutter the mustards. Add the red chilly. After a few seconds add thinly sliced onions and curry leaves. Fry until the onions are brown. Now add the processed cabbage. Mix it well and let everything be cooked under a slow fire. Turn in occasionally until you feel that the cabbage has cooked as per your taste. It is better to leave it crunchy.
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