Kerala
Kerala Cabbage Fry
- Duration: 25 minutes
- Serves: 6 people
-
Spice Level: Low
Trivia Tadka
Ingredients
- Cabbage (Patta gobhi) (1)
- Onion, thinly sliced (1)
- Coconut (fresh), grated (¼ cup)
- Coconut oil (1 tbsp)
- Black mustard seeds (Rai) (¼ tsp)
- Black gram (Urad dal) (½ tsp)
- Green chillies (Hari mirch), slit (2)
- Whole red chillies (Sabut lal mirch), broken (1)
- Curry leaves (Kadipatta) (6-7)
- Salt (to taste)
Method
- Peel off the outer layer of the patta gobhi and discard. Chop the rest of it into fine, long strands.
- Wash thoroughly in a sieve and let the excess water drain out—leave the patta gobhi in the sieve for a couple of hours.
- In a pan, heat the oil and add urad dal and rai to it. When the rai splutters, add the sabut lal mirch, slit hari mirch, and kadipatta.
- Once the kadipatta begins to wither, giving off an aroma, after about 10 seconds add the onions.
- Stir-fry till the onions turn translucent and add the patta gobhi to the pan.
- Mix well and cook on high flame for 4-5 minutes till the water residue evaporates.
- Lower the flame and cover the pan. Let it cook for just 2 minutes, stirring occasionally.
- When the patta gobhi is half-cooked, add salt to taste.
- Cook on high flame for another 2-3 minutes, stirring continuously. Check to see if it has cooked through.
- Turn off the gas, add the grated coconut to the dish and mix well. Serve with hot rice and sambar.
