Cabbage & Carrot Stir-fry
Cabbage & Carrot stir-fry, a quick and easy dry subzi, that can be made in a jiffy. A perfect subzi to make during morning rush hours and an easy lunch box recipe
Servings 4
Calories
Equipment
- Sauce pan
- Chopper/Food processor (optional)
- Basic grater
Ingredients
- 280 grams shredded green cabbage the weight is after shredding
- 250 grams shredded carrots the weight is after shredding the vegetable
- ½ cup freshly grated coconut
- ¾ teaspoon salt or to taste
Tempering
- 1-2 tsp vegetable oil
- ½ teaspoon mustard seeds
- 4 nos red chilies green chilies can also be used
- ⅛ teaspoon hing/asafoetida
- a sprig of curry leaf
Instructions
- The measurements of veggies given above is after cutting them. i have used my Bosch chopper to chop both cabbage and carrots.
- If you dont have a weighing scale, then you can use 2-3 medium-sized carrots and half a medium-sized cabbage.
- Wash and chop the veggies and keep the rest of ingredients ready
- Heat oil in a kadai, splutter mustard seeds, add red chilies, hing and curry leaves and saute for 30 seconds in a medium flame.
- Next add the shredded cabbage and saute for a minute or two. Now add teh shredded carrots and mix well.
- Add salt to this and sprinkle little water. Add freshly grated coconut. cover and cook for 10-12 minutes in a simmer flame.
- The subzi gets ready in minutes. Both the vegetables take very less time to cook. Remove the cover, mix well and take it off the stove.
- Serve this along rice. The subzi can also be packed in lunchbox.