Cabbage Subzi
I always keep some cabbage handy . It’s great for those days when I can’t think of anything else to make.
Ingredients:
Cabbage – half medium size
Carrot- 1 medium
Oil – 1 tbsp
Mustard seeds – 1 tsp
Channa daal( K. parupu) – 1 tbsp
Urad daal U. parupu) – 1 tbsp
Asofoetida (Hing) – 1 pinch
Turmeric – ¼ tsp
Curry leaves – 1 sprig
Ginger – ½ tsp grated
Green chili – thinly sliced, to taste
Salt – to taste
Fresh shredded coconut – to taste ( optional, i always stay away from coconut and try to keep it healthy as possible)
Cilantro – 5 sprigs chopped
Method:
Heat Oil on a medium flame in a non-stick pan (similar to a wok).
Add Mustard Seeds , let them sputter.
Add Channa and Urad Daal – allow them to turn light golden brown.
Add Asofoetida, Turmeric, Curry Leaves, Ginger, and Green Chilli
Add Cabbage and carrots and mix well.
Allow it to cook uncovered – stirring frequently.
Add Salt to taste and mix well.
Garnish with a sprinkle of fresh grated coconut and cilantro.
Note: Cook cabbage uncovered and add salt only in the end or the cabbage will become soggy.
