Cabbage Stir-Fry
Simple dry cabbage curry with mustard seeds.
Ingredients
- 2 cups shredded cabbage
- 1 small potato, thinly sliced (optional)
- 1–2 green chilies, slit
- ½ tsp mustard seeds
- ¼ tsp hing
- ½ tsp turmeric powder
- ½ tsp red chili powder
- Salt to taste
- 1 tbsp oil or ghee
- Chopped fresh coriander, for garnish
- Lemon wedge (optional)
Instructions
- Heat the Oil ' Temper
- In a pan, heat oil or ghee.
- Add mustard seeds and let them splutter.
- Add hing and green chilies. Sauté for 10–15 seconds.
- Add Cabbage ' Spices
- Add shredded cabbage (and sliced potato if using).
- Sprinkle turmeric, red chili powder, and salt.
- Toss well to coat.
- Cover ' Cook
- Cover and cook on low heat for 8–10 minutes.
- Stir occasionally. Don’t overcook — cabbage should stay slightly crisp.
- Uncover and stir-fry for another 1–2 minutes.
- Finish with Garnish
- Turn off the heat. Add chopped coriander.
- Squeeze lemon juice for a hint of tang (optional).
- Serve hot.