Mildly Spiced Cabbage-Carrot Stir Fry

Mildly Spiced Cabbage-Carrot Stir Fry


Here is one vegetable I wonder who will even like. Cabbage! It is so disliked in my household that most of the times I disguise it. Reason I take that effort is because it is a very nutritive vegetable. Belonging to the cruciferous family, it is said to have ability to help prevent cancer. Did you know that research have found that 1/3rd of the cancers can be prevented by eating the right kind of food? Isn’t that good news? I try to include a wide variety of fruit and veg in our diet. Also I find it more palatable and nutritionally advantageous to combine vegetables and cook them; you may have seen other similar posts on the blog. I learned this recipe from my mother-in-law. She had made it for dinner along with rasam and rice. I quite liked it and have been trying to replicate. Quite a simple recipe.

1 cup finely chopped cabbage (adjust quantity according to your preference)
1 cup grated carrot
1 teaspoon grated ginger
1 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1-2 green chillies slit/chopped
Asafoetida
1 teaspoon cooking oil

Salt to taste

In a heavy bottom dish or skillet, heat the oil and add mustard seeds. Once they crackle, add chillies, ginger, turmeric powder and asafoetida.

Add the vegetables and cook until done

As both carrot and cabbage are salad vegetables so can be eaten raw, you do not have to cook them for long. Season with salt in the start of cooking so they cook faster.

I like it with rasam and rice but some may like it with chapatti also.