Cabbage Stir-Fry

I can’t eat routine subzi-roti for more than 2 days in series! I always want something different/chatpata on dinner plate and who better knows it than my mum??!!! :P

This super-hungry girl (me) used to come back from school/college/work in the evening, shouting to get a plate ready to eat… To eat any other delicacy than subzi-roti ;) Even today, I’m fine if I make Gujju food all days in a week, it has to be different each day! Thepla/ Bhakhri/ Paratha/ Puri/ Roti… with variety of subzis :P And one classic combo I always love is Masala Thepla with ‘Cabbage Stir-Fry’!!! Mum used to make it often, as a side in lunch or as a main for dinner :)

Serves: 2

INGREDIENTS:

1/4 Head of Cabbage, big
1 Boiled Potato, small (optional)
1/2 Tomato, cube-cut
2 Green Chillies, cut into big pieces
1 tsp Coriander Powder
1 tsp Cumin Powder
1/4 tsp Turmeric Powder
2 tsp Lemon Juice
2 tbsp Cooking Oil
1/4 tsp Mustard Seeds
A pinch of Hing
Salt, to taste

STEPS TO FOLLOW:

1. Wash cabbage and remove the outer layer first.
2. Chop it to make a small square/strips. Cut the potato into small pieces.
3. Heat oil in a pan and add mustard seeds.
4. Once it stops spluttering, add hing and green chillies.
5. Add chopped cabbage along with tomato and all the spices. Mix everything well.
6. Cook it for nearly 8-10 mins (75% cooked) and add boiled potato with lemon juice.
7. Mix well and cook for 1-2 mins more and transfer to a serving bowl.
8. Serve hot with thepla or any flat-bread!

SJ’s NOTE:

• Optionally, you can use capsicum to replace green chillies.
• Coconut flakes can be added for a South-Indian touch.

I can’t eat routine subzi-roti for more than 2 days in series! I always want something different/chatpata on dinner plate and who better knows it than my mum??!!! :P
This super-hungry girl (me) used to come back from school/college/work in the evening, shouting to get a plate ready to eat… To eat any other delicacy than subzi-roti ;) Even today, I’m fine if I make Gujju food all days in a week, it has to be different each day! Thepla/ Bhakhri/ Paratha/ Puri/ Roti… with variety of subzis :P And one classic combo I always love is Masala Thepla with ‘Cabbage Stir-Fry’!!! Mum used to make it often, as a side in lunch or as a main for dinner :)
Serves: 2
INGREDIENTS:
1/4 Head of Cabbage, big1 Boiled Potato, small (optional)1/2 Tomato, cube-cut2 Green Chillies, cut into big pieces1 tsp Coriander Powder1 tsp Cumin Powder1/4 tsp Turmeric Powder2 tsp Lemon Juice2 tbsp Cooking Oil1/4 tsp Mustard SeedsA pinch of HingSalt, to taste
STEPS TO FOLLOW:
Wash cabbage and remove the outer layer first. Chop it to make a small square/strips. Cut the potato into small pieces.Heat oil in a pan and add mustard seeds.Once it stops spluttering, add hing and green chillies.Add chopped cabbage along with tomato and all the spices. Mix everything well.Cook it for nearly 8-10 mins (75% cooked) and add boiled potato with lemon juice. Mix well and cook for 1-2 mins more and transfer to a serving bowl.Serve hot with thepla or any flat-bread!
SJ’s NOTE:
Optionally, you can use capsicum to replace green chillies.Coconut flakes can be added for a South-Indian touch.