Cabbage stir fry recipe - Cabbage Senagapappu Vepudu
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Serves: 3-4
 
What you need
  • 1 medium head of cabbage, finely shredded;
  • 2 tbsp urad dal/skinned black gram/white lentils or chickpea, soaked in water for 30 minutes;
  • 2 tbsp fresh grated coconut;
  • 1-2 green chillis, chopped;
  • 1 inch fresh ginger;
  • pinch of turmeric powder;
  • ¼ cup fresh cilantro/coriander leaves;
  • ½ tsp mustard seeds;
  • 1 sprig curry leaves;
  • pinch of asafetida/hing;
  • salt to taste;
  • oil.
Method
  1. In a deep pan take shredded cabbage, lentils, a pinch of turmeric powder, ½ tsp salt and enough water to cover the cabbage. Bring to boil, lower the heat and simmer until cabbage gets almost cooked (soft). Once cooked, drain the water and keep the cabbage aside.
  2. In a food processor or grinder add fresh coconut, coriander leaves, green chillis and ginger. Grind to a coarse, medium consistency.
  3. Heat oil in a deep frying pan and add mustard seeds. When they start to sizzle, add curry leaves and asafetida and mix. Add the ground coconut-coriander leaves-green chilli-ginger coarse, stir fry for 3-4 minutes.
  4. Now add the cabbage and mix well. Cover the pan with a lid and cook for 10 minutes, stirring occasionally. Add salt if needed.
  5. Serve warm as a side dish.
Recipe by My Indian Taste at http://myindiantaste.com/cabbage-coconut-stir-fry-recipe-cabbage-senagapappu-vepudu/