Cabbage Fry

1. 1

   Step 1

   • a.Prepare the Cabbage
   • b.Rinse the head of cabbage thoroughly under cold running water.
   • c.Remove the tough outer leaves and the core. Finely shred the cabbage using a sharp knife or a food processor. Set aside.
2. 2

   Step 2

   • a.Prepare the Tempering (Tadka)
   • b.Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. To check if the oil is hot enough, drop in one mustard seed; it should sizzle immediately.
   • c.Add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds.
   • d.Reduce the heat to low, then add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
   • e.Add the broken dry red chillies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
3. 3

   Step 3

   • a.Cook the Cabbage
   • b.Add the slit green chillies and the shredded cabbage to the pan.
   • c.Sprinkle the turmeric powder and salt over the cabbage.
   • d.Toss everything together gently but thoroughly, ensuring the cabbage is well-coated with the tempering and spices.
   • e.Cover the pan with a lid and cook on low to medium heat for 5-7 minutes. Do not add any water; the cabbage will cook in its own moisture.
   • f.Stir once or twice in between to ensure even cooking and prevent it from sticking to the bottom.
   • g.Cook until the cabbage is tender but still retains a slight crunch. Avoid overcooking, as it can become mushy.
4. 4

   Step 4

   • a.Garnish and Serve
   • b.Turn off the heat. Add the grated coconut (if using) and finely chopped coriander leaves.
   • c.Give it a final gentle mix to combine.
   • d.Serve the cabbage fry hot as a side dish with roti, chapati, or alongside rice and dal.

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