Simple South Indian style cabbage stir fry using purple variety of cabbage. As such that “purple” cabbage with that bright color is enough to tempt you… but I’ve added few green peas to make it more appealing. Nothing fancy…. just little tempering with saute and coconut garnish makes this veggie stir fry a great side dish for any rice dish.
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| Ingredients | |
| Purple Cabbage | 2 cups (shredded) |
| Green peas (sweet frozen) | 1/4 cup |
| Onion | 1/4 cup (sliced) |
| Garlic | 3 cloves (crushed) |
| Dry red chilli | 1 (tear) |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Split black gram | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Grated coconut | 2 tablespoons |
| Curry leaves | a few |
| Oil | 1 tablespoon |
Heat oil in a pan, splutter mustard seeds, split black gram, cumin seeds, curry leaves and throw in the broken red chillies. Sprinkle little asafoetida.
Add in the sliced onion and garlic. Saute them till lightly translucent.
Add in the shredded cabbage along with the sweet green peas and the pinch of sugar. (I’ve used quicken frozen sweet green peas) If you are adding regular peas then cook it before adding. Saute till the cabbage becomes slightly wilt. Now add the salt and mix thoroughly.
Switch off and then garnish with grated coconut.
Notes
- Serves 3 as side dish.
- You can use any cabbage for this recipe.
