Description
Description A bright, lightly spiced cabbage stir-fry that’s quick to make and full of South Indian flavor, featuring ginger, curry leaves, and fresh coconut.
Ingredients
- 3 tablespoons peanut oil or sesame oil
- 1 inch ginger, grated
- 1 tablespoon chopped green chilies
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes or ¼ teaspoon cayenne pepper
- Salt to taste
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 8 – 10 curry leaves
- ¼ cup fresh grated coconut
- 2 tablespoons chopped cilantro
- Lemon juice to taste
- Optional: ½ teaspoon mustard seeds
- Optional: ¼ cup chopped shallots or onions
- Optional: 4 tablespoons crushed peanuts or sesame seeds, roasted
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Instructions
- Prepare your produce and spices first. Shred the cabbage and carrots; grate the ginger and chop the green chilies.
- Heat the oil in a large pan over medium heat. Add cumin seeds (and mustard seeds, if using) and let them pop.
- Add the grated ginger and chopped green chilies to the pan and sauté for 30–45 seconds. If using shallots, add them now and sauté until softened.
- Stir in turmeric, red pepper flakes or cayenne, and salt. Cook for a few seconds to bloom the spices.
- Add the shredded cabbage, carrots, and curry leaves. Toss to coat the vegetables. Cover and cook for 4–6 minutes, shaking occasionally.
- Uncover and cook for another 2–3 minutes to caramelize or evaporate excess moisture. Taste and adjust salt and spices.
- Mix in grated coconut and chopped cilantro. Finish with lemon juice before serving.
Notes
- Notes
- Use a wide pan to prevent steaming and to achieve better texture. Refrigerate leftovers for up to 4 days or freeze for longer storage.