Friday, November 12, 2010

Cabbage Curry

Do you know Cabbage is an excellent source of vitamin C and a good source of vitamin A (which comes from its concentration of carotenoids such as beta-carotene). Polyphenols one of the component of cabbage gives cabbage its rich antioxidant property. So next time instead of grabbing a bottle of antioxidant supplement, grab a cabbage to supplement you.

Preparation Time - 10 Minutes

Cooking Time - 15 Minutes

Serves - 4


Shredded or finely chopped cabbage - 8 cups

Dry Red Chili - 2 or more to taste

Grated Coconut - 1/2 cup

Salt - 1 Tsp or to taste

Coconut Oil - 1 Tbsp

Mustard seeds - 1/2 Tsp

Asafoetida powder - 1/4 Tsp

Split Urad Dal - 1/2 Tsp

Curry leaves - 5 to 6 leaves


1) Heat a pan, add a tsp of oil and once the oil is warm add the asafoetida powder and mustard seeds.

2) After the mustard seeds stop spluttering add the urad dal, after it slightly browns, add the split red chilies and curry leaves and saute for a minute.

3) Now add the shredded cabbage and the salt and cover and cook for 10 to 15 minutes in medium heat till they become tender. There is no need to add water, as the cabbage with added salt will leave out water when cooking.

4) Once it is tender, there will be little bit left over water at the bottom of the pan. Increase the heat and cook on high for a few minutes till the water evaporates. Now add the grated coconut and saute for a second and switch off and serve.

Note - You can also add turmeric powder when cooking. If you are gluten free avoid asafoetida as it contains wheat.


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