Friday, April 14, 2017

Cabbage Coconut Sabzi

Another version of Cabbage!!! I simply love this vegetable due to its unique feature of blending itself so easily with variety of spices and herbs. 

This time its South Indian Style Cabbage Sabzi, light & flavourful served with Roti and Carrot Salad!



Ingredients: (Serves 3)
  • 400gms Cabbage cut lengthwise
  • 2 tbsp Chana Dal 
  • 1 tsp Oil
  • 1 tsp Mustard Seeds
  • 1/4th  tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric Powder 
  • 5-7 Curry Leaves
  • 2 Dry Red Chilies
  • 1 Green Chilli roughly chopped (Optional)
  • 1 tbsp Shredded Ginger
  • 3 tbsp Scraped Fresh Coconut (Use desicated coconut incase fresh coconut not available)
  • Juice of Half Lemon
  • Salt to taste
  • A pinch of Sugar (Optional)
Method:
  • Wash chanadal and half cook them in boiling water. Drain the water and keep the dal aside.
  • In a pan, heat oil and add mustard seeds. Once mustard seeds crackle add hing, turmeric powder, curry leaves, dry red chilies & shredded ginger mix well and saute for 30 seconds so that the raw smell of ginger fades away.
  • Now add cabbage along with green chilli (optional) and mix well. Add salt, sugar, half cooked chanadal and mix well. Sprinkle little water over the cabbage to help it cook and avoid sticking to the pan. Cover and cook for 5 minutes on medium flame. Stir once in between.
  • Cook the cabbage as per the texture you require, as some like it little crunchy and some like it fully cooked. Once cabbage and chanadal is cooked add the scrapped fresh coconut and cook for another 2 minutes.
  • Atlast add juice of half a lemon and mix well.
  • Cabbage Coconut Sabzi is ready.
  • Garnish with fresh coconut and serve with flatbread of your choice.
Tip: Instead of chanadal you may also use sliced potatoes or skip both of them.

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