Our Veggie Eats

All about the food we eat at home, pack in our lunch boxes, and try everywhere else…. And feel it's blog worthy!

Red cabbage with coconut

on October 7, 2012
Red Cabbage with coconut

Red Cabbage with coconut

Most stir fry vegetables (curry) in south India have few ingredients that just enhance the natural flavor of the vegetable. Red cabbage, though not easily found in India, is no exception.

2 T canola or sunflower oil
1 t mustard seeds
1 t split Urad dal
3 C red cabbage shredded finely
1 green chili chopped finely
curry leaves
2-3 t freshly grated coconut or dry unsweetened coconut

1. Heat oil over medium heat and season with mustard seeds. When the seeds pop, add split urad dal and stir until it turns golden brown.
2. Add curry leaves and when it becomes fragrant (about 10 seconds), put in the green chilies and fry for 10 seconds. Add cabbage and salt and sauté for a few minutes until it is crisp tender; stirring occasionally, about 3 minutes.
3. Add 1/4 cup water and let cook for 6 to 8 minutes until all the water is absorbed and the cabbage is tender.
4. Add the shredded coconut and remove from heat.

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