Mixed Cabbage Stir Fry (Curry)

 Red(purple)  cabbage is one of the most nutritious and best tasting vegetable around. Cabbage in general helps in lowering the cholesterol and has lot of cancer preventive properties. Cabbage is a low GI vegetable and can be included as part of daily meals even for people with weight issues and people with diabetes. This is one of the simple curry that can be done in a jiffy, do not over cook as lot of enzymes are lost in the procedure.



Preparation Time - 15 Minutes

Cooking Time - 15 Minutes

Serves - 4





Ingredients



Purple Cabbage - 6 Cups(Shredded, Chopped into thin pieces)

White cabbage - 2 Cups(Shredded or chopped into thin pieces)

Dry red chillies - 2 to 3 or depending on taste

Salt - 1 Tsp or to taste

Asafoetida powder - pinch (avoid this in case of gluten intolerance)

Coconut Oil - 2 Tsp

Mustard seeds - 1 Tsp

Split Urad Dal - 1 Tbsp

Curry leaves - few

Grated Coconut - 4 Tbsp



Method



1) Heat a wide mouthed and heavy bottomed pan and add oil. Once the oil is hot add the mustard seeds. After the mustard seeds stop spluttering add the split urad dal and asafoetida powder.



2) After the urad dal slightly browns add the cut red chillies and in a few seconds add the curry leaves and then add the purple cabbage and 3/4 th of the salt and cover and cook for few minutes. Once this is slightly done, add the white cabbage and add the rest of the salt and cover and cook for few more minutes.



3) In around 10 minutes the cabbage will be tender and also because of covering and cooking there would be little bit of water in the bottom of the pan. Increase the heat and stir fry for 5 more minutes till the water evaporates.



4) Add the grated coconut, saute for few seconds and switch of the stove and serve. Enjoy!!

Posted in: curry, diabetic friendly recipes, diabetic-sidedishes, gluten free side dish, how to make purple cabbage curry, side dish