Cabbage & Carrot Stir-fry

Hearty and colorful cabbage carrot curry

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

Course Main Course, Side Dish

Cuisine Indian

Keyword How to make cabbage stir-fry, How to make carrot stir-fry, How to make simple subzi, How to make stir-fry

Prep Time 15

Cook Time 20

Servings

Calories 99kcal

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.

Video

Nutrition