Green Cabbage will always be sitting in my refrigerator like carrots. I love to include cabbage in fried rice, curries often as its a good source of fiber, helps in weight loss, well known for its anti cancer compounds and various other health benefits. Read in some health magazine that red cabbage has the highest amount of power nutrients.
For rotis / chappathis, I made a healthy side dish with cabbage, some tomato, red onion and lilva ( thuvar seeds / Pigeon Peas ). Its wise to store some chopped cabbage in a sealed storage box in the refrigerator. In less than 5-6 minutes, the dish can be made as the process is much simpler. This is a very good accompaniment for roti, chappathi or any parathas.
Ingredients
Green Cabbage - 1/2 Medium
Chopped Red Onion - 1/2 cup
Tomato - 1 Medium
Tuvar Lilva - 1 Handful ( Substitute Peas if you want )
Grated Ginger - 1/2 tsp
Chopped Coriander Leaves - To Garnish
Salt - To Taste
For Tempering / tadka :
Oil - 3 tsp
Jeera / Cumin Seeds - 2 tsp
Sombu / Fennel Seeds - 1 tsp
Green Chillies - 1 Medium
Chopped Garlic - 1 tsp
Powders to Add :
Turmeric Powder - 1 tsp
Red Chili Powder - 1 tsp
Coriander Cumin Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Method
- Chop the green cabbage, tomato and red onion and keep all the other ingredients ready.
- In the cooking pan, add oil first and finish the tempering process by adding the ingredients one by one.
- Add the red onion next to the pan and fry them for a minute. Add tomato, lilva and fry them till the tomatoes get mushy.
- Add the chopped cabbage and grated ginger into the pan now. Cover the lid and allow them to cook on medium heat for 2-3 minutes. Occasionally stir them in the middle. No need to add water at any stage while cooking.
- Only with the inside developed steam, the cabbage could easily get cooked. After the contents are cooked perfectly, add all the powders and required amount of salt to the pan.
- Mix them thoroughly and fry them for another 3-4 minutes. Garnish with coriander leaves and serve.
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