Ingredients for South Indian Cabbage And Carrot
- Rice Bran Oil
- Whole Cumin Seeds
- 1/2 medium red onion, finely chopped
- Thai Green Chili
- Turmeric
- Carrot
- White Cabbage
- 1/2 teaspoon salt (or to taste)
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How to Make South Indian Cabbage And Carrot
- Finely chop 1/2 medium red onion and 1-2 green chilies (adjust to your spice preference). Set aside.
- Heat 2 tablespoons of oil in a large pan or wok over medium-high heat.
- Add 1 teaspoon of cumin seeds and sauté for 30 seconds, or until they begin to splutter.
- Add the chopped onion and green chilies. Stir-fry for 2-3 minutes until slightly softened.
- Reduce heat to medium. Add 1/2 teaspoon of turmeric powder and stir well to coat the onion mixture.
- Add 1 cup of chopped carrots and stir to combine.
- Reduce heat to medium-low, cover, and cook for 5 minutes, stirring occasionally.
- Add 2 cups of shredded cabbage and 1/2 teaspoon of salt (or to taste). Gently fold the cabbage into the carrot mixture.
- Cover and cook for 10-15 minutes, or until the cabbage is tender and the flavors have melded, stirring occasionally.
- Serve hot as a side dish or a light vegetarian entree. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
15g
Fat
5g
Carbs
2g
