Cabbage-carrot stir fry
I am sharing with all of you a simple south-indian style vegetable curry. This makes for a fantastic accompaniment with sambar rice, rasam rice varieties.
The star ingredients in this stir fry are cabbage and carrots. Both these veggies have amazing nutritional profile.
Cabbage, apart from being a great source of vitamins, also has immense stomach ulcer healing properties. Carrots, apart from lending a beautiful orange hue to this curry, is a rich source of beta carotene. The crunchiness of the carrots goes a long way in making this an absolutely yummy stir-fry.
Let's proceed to the recipe
Ingredients:
Cabbage- 1 cup (thinly sliced)
Carrots- 1/2 cup (chopped into small bits)
Turmeric powder- a pinch
Dry ginger powder (sukku podi)- 1 tsp. Alternatively, freshly grated ginger can be used
Dried red chillies- 2
Salt- to taste
Oil- 2 tsps
Notes:
1. I used dried ginger powder in this recipe. Ginger confers a host of health benefits, due to its inflammatory properties. 1 tsp of freshly grated ginger would work as well
Spices for seasoning:
Mustard seeds- 1 tsp
Preparation
In a kadai, heat oil.Throw in the dried red chillies and mustard seeds. Once the mustard seeds are done spluttering, add the freshly grated ginger (if using), chopped cabbage and carrot pieces. Saute for a couple of minutes.
Add the turmeric powder, dried ginger powder(if using),and salt. Sprinkle water over the stir-fry, so as to prevent it from sticking to the bottom of the kadai. Stir well to mix everything together.
Over a medium flame, cook covered until the veggies are tender.
Enjoy this healthy cabbage-carrot stir fry on the side with sambar/rasam rice.
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| Cabbage-carrot stir fry |
I am sharing with all of you a simple south-indian style vegetable curry. This makes for a fantastic accompaniment with sambar rice, rasam rice varieties.
The star ingredients in this stir fry are cabbage and carrots. Both these veggies have amazing nutritional profile.
Cabbage, apart from being a great source of vitamins, also has immense stomach ulcer healing properties. Carrots, apart from lending a beautiful orange hue to this curry, is a rich source of beta carotene. The crunchiness of the carrots goes a long way in making this an absolutely yummy stir-fry.
Let's proceed to the recipe
Ingredients:
Cabbage- 1 cup (thinly sliced)
Carrots- 1/2 cup (chopped into small bits)
Turmeric powder- a pinch
Dry ginger powder (sukku podi)- 1 tsp. Alternatively, freshly grated ginger can be used
Dried red chillies- 2
Salt- to taste
Oil- 2 tsps
Notes:
1. I used dried ginger powder in this recipe. Ginger confers a host of health benefits, due to its inflammatory properties. 1 tsp of freshly grated ginger would work as well
Spices for seasoning:
Mustard seeds- 1 tsp
Preparation
In a kadai, heat oil.Throw in the dried red chillies and mustard seeds. Once the mustard seeds are done spluttering, add the freshly grated ginger (if using), chopped cabbage and carrot pieces. Saute for a couple of minutes.
Add the turmeric powder, dried ginger powder(if using),and salt. Sprinkle water over the stir-fry, so as to prevent it from sticking to the bottom of the kadai. Stir well to mix everything together.
Over a medium flame, cook covered until the veggies are tender.
Enjoy this healthy cabbage-carrot stir fry on the side with sambar/rasam rice.
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