“Crispy, colorful, and utterly simple — this cabbage & carrot fry is the perfect side for any meal!”
Ingredients (Serves 2-3)
- 1 cup cabbage, finely shredded
- 1 medium carrot, julienned or grated
- 1 small onion, thinly sliced (optional)
- 1-2 green chilies, slit (adjust to taste)
- 2 tsp oil (vegetable or coconut oil works well)
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1-2 dry red chilies
- ¼ tsp turmeric powder
- ¼ tsp red chili powder (optional)
- Salt, to taste
- Fresh coriander leaves, chopped, for garnish
- A few curry leaves (optional, for extra aroma)
Instructions
- Heat the oil: In a pan, heat oil over medium flame. Add mustard seeds and cumin seeds. Once they start to splutter, add dry red chilies and curry leaves (if using).
- Sauté aromatics: Add sliced onions and green chilies. Sauté for 2-3 minutes until onions turn soft and translucent.
- Add vegetables: Toss in the shredded cabbage and grated carrot. Mix well.
- Season: Sprinkle turmeric, red chili powder, and salt over the vegetables. Mix thoroughly so the spices coat the cabbage and carrot evenly.
- Cook: Cover the pan and cook on low-medium heat for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crunchy.
- Garnish & serve: Remove from heat. Garnish with freshly chopped coriander leaves and serve hot as a side dish with rice, chapati, or even as a healthy snack.
Tips:
- You can add a splash of lemon juice at the end for a tangy twist.
- For a nuttier flavor, sprinkle a few roasted cashews or grated coconut before serving.
- Avoid overcooking to keep the vegetables crunchy and retain nutrients.
If you want, I can also make a catchy blog intro and SEO-friendly title for this recipe to make it more appealing to readers. Do you want me to do that?