Keeping it simple, light and tasty today with a recipe from back home; pan fried cabbage Kari.
I also had some yu choy on hand, so today asian greens and Napa cabbage got the South Indian treatment. A complete dinner with roti, pickles and dhal. Or with rice, and a cup of yogurt. Maximum tastiness guaranteed 🙂
Ingredients:
serves 4-6
1 head Napa cabbage (or regular cabbage) chopped
1 bunch Yu choy, chopped
1/2 cup green peas (I use frozen, thawed to room temperature)
1/2 large onion, chopped
1 tsp mustard seeds
1/2 tsp asafoetida powder
1 tsp chana dal
1 tsp urad dal
1 tsp coarse salt
1 Indian green chilli (birds eye), chopped
1 sprig curry leaves ~8-10 leaves
1 tbsp canola oil
Method:
Heat a tbsp canola oil in a large pan over medium heat. Add mustard seeds, and give it a minute to start spluttering. Add asafoetida, quickly followed by both chana and urad dals. Fry for a few seconds.
Once the dals start getting golden brown, add chopped onions, green chillies, and about half of the measured curry leaves. Sauté until onions begin to soften, this takes about 5 minutes.
Next, add in the peas. Continue cooking for 5 more minutes.
Now add the chopped cabbage, Yu choy and salt.
Toss together well. Increase the heat slightly. It only takes about 8-10 minutes to cook.
Once the cabbage is cooked (firm yet tender), it’s done!
Remove from heat and serve immediately.
