The contrasting colors in this recipe is very appealing. I used white and purple cabbage along with yellow bell pepper and carrot to get the color contrast, although this is not noticeable in the picture.
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| White and purple cabbage stir fry without added water |
Recipe Summary
For
White cabbage and purple cabbage stir fry without added water
1. In a small bowl add 80 grams shredded coconut and 1/4 tsp turmeric powder and mix well.Keep aside.
2. In a large skillet or pan add 3 tbsp vegetable oil and heat it.
3. When the oil is hot, reduce the heat to medium and add the 1 dry red chili, broken into small pieces. Fry for about 30 seconds.
4. Add 60 grams roasted split chick pea (garbanzo beans) and fry for 1 minute.
5. Add 100 grams onion, coarsely chopped, and fry for about 7 minutes or until onions become translucent.
6. Add 1 green chili, thinly sliced; 1 red chili, thinly sliced; 5 curry leaves,15 grams grated ginger and 3 cloves garlic, sliced.Fry for 1 minute.
7. Add 200 grams white cabbage, and sprinkle 1/2 tsp turmeric powder. Mix well. Keep on stirring as we are not adding water or salt. When you add salt, the cabbage will start to release water.
8. Add 150 grams chopped purple cabbage and mix well.
9. Add 80 grams julienne d carrot and 1/2 tsp pepper powder and mix well. Fry for another 5 minutes.
10. Add 80 yellow bell pepper, julienne d (capsicum).
11. Add the shredded coconut mixed with turmeric.Add 1 tsp salt. Fry for another 5 minutes, stirring frequently.
12. The stir-fry is ready. I served this with rice, along with spinach curry, dal curry and poppadom.
White cabbage and purple cabbage stir fry without added water is ready.
For
White cabbage and purple cabbage stir fry without added water
Preparation time:20 minutes
Cooking time: 25 minutes
Serves:4
Serves:4
1. In a small bowl add 80 grams shredded coconut and 1/4 tsp turmeric powder and mix well.Keep aside.
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| White and purple cabbage stir fry without added water |
2. In a large skillet or pan add 3 tbsp vegetable oil and heat it.
3. When the oil is hot, reduce the heat to medium and add the 1 dry red chili, broken into small pieces. Fry for about 30 seconds.
4. Add 60 grams roasted split chick pea (garbanzo beans) and fry for 1 minute.
5. Add 100 grams onion, coarsely chopped, and fry for about 7 minutes or until onions become translucent.
6. Add 1 green chili, thinly sliced; 1 red chili, thinly sliced; 5 curry leaves,15 grams grated ginger and 3 cloves garlic, sliced.Fry for 1 minute.
7. Add 200 grams white cabbage, and sprinkle 1/2 tsp turmeric powder. Mix well. Keep on stirring as we are not adding water or salt. When you add salt, the cabbage will start to release water.8. Add 150 grams chopped purple cabbage and mix well.
9. Add 80 grams julienne d carrot and 1/2 tsp pepper powder and mix well. Fry for another 5 minutes.
 |
Rice, along with spinach curry,
dal curry and poppadom |
10. Add 80 yellow bell pepper, julienne d (capsicum).
11. Add the shredded coconut mixed with turmeric.Add 1 tsp salt. Fry for another 5 minutes, stirring frequently.
12. The stir-fry is ready. I served this with rice, along with spinach curry, dal curry and poppadom.
White cabbage and purple cabbage stir fry without added water is ready.
Preparation time:20 minutes
Cooking time: 25 minutes
Serves:4
Serves:4
Ingredients
Main
Main
200 grams cabbage, white, chopped
150 grams cabbage, purple, chopped
80 grams carrot, julienne
80 yellow bell pepper, julienne (capsicum)
60 grams roasted split chick pea (garbanzo beans)
Others
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| Main ingredients |
Others
100 grams onion, coarsely chopped
3 cloves garlic, sliced
3 cloves garlic, sliced
10 grams ginger
1 green chili, thinly sliced
1 red chili, thinly sliced,
1 dry red chili, broken into small pieces
5 curry leaves
80 grams shredded coconut
80 grams shredded coconut
1 tsp salt
3 tbsp vegetable oil
Spices
1/2 +1/4 tsp turmeric powder
1/2 tsp pepper powder
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| Side Ingredients |
1/2 +1/4 tsp turmeric powder
1/2 tsp pepper powder
Roasted split chick pea (In Tamil it is called Pottu kadalai) can be purchased from Indian grocery stores. It is very soft and can be eaten as a snack.
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| Roasted split chickpea |
Preparation
In a small bowl add the shredded coconut and 1/4 teaspoon turmeric powder and mix well.
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| Shredded coconut with turmeric powder |
Method
In a large skillet pan add the oil and heat it.
When the oil is hot, reduce the eat to medium and add the broken dry red chilies.
Fry for about 30 seconds.
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| Adding the broken dry red chilies |
Add roasted split chick pea and fry 1 minute.
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| Adding roasted split chick pea |
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| Chickpea frying in sesame oil |
Add onions and fry for about 7 minutes or until onions become translucent,
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| Adding onions |
Add green and red chili,curry leaves,ginger and garlic.Fry for 1 minute.
Add white cabbage and sprinkle turmeric powder. Mix well. Keep on stirring as we are not adding water or salt. When you add salt, the cabbage will start to release water.
Add purple cabbage and mix well.
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| Adding green and red chili,curry leaves,ginger and garlic |
Add white cabbage and sprinkle turmeric powder. Mix well. Keep on stirring as we are not adding water or salt. When you add salt, the cabbage will start to release water.
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| Adding white cabbage and turmeric powder. |
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| Adding purple cabbage |
Add carrot and mix well.
Fry for another 5 minutes.
Add the bell pepper
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| Adding carrot |
Add the bell pepper
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| Add caption |
Add the shredded coconut mixed with turmeric.Add salt
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| Adding the shredded coconut |
Fry for another 5 minutes, stirring frequently.
The stir-fry is ready.
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| Adding pepper |
Fry for another 5 minutes, stirring frequently.
The stir-fry is ready.
I like it a little mushy and soft to eat with rice. You can reduce the cooking time of cabbage, carrot and bell pepper if you want a colorful and crispy stir fry. |
| White and purple cabbage stir-fry |
The stir-fry can be consumed on its own or it can be served as a side dish.
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| Pappadom |
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Rice, along with spinach curry, dal
curry and pappadom |
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