CABBAGE POTATO FRY WITH A TWIST

Hello everyone 

Cabbage is a veggie which is rejected by many of us. But when I came across the fact that how beneficial it is for us, as it has minimum calories, good source of vitamin C, beta carotene, calcium etc and it decreases the risk of obesity, diabetes and heart diseases. I thought to include it in our diet but with a yummier way. So tried this recipe which was loved by everyone and in this way this healthy veggie got its place in our diet. What are you thinking now? Just try this recipe once and add this wonderful veggie in your plate too, and believe you will not regret. Recipe is given below , give it a try.

CABBAGE POTATO FRY WITH A TWIST

Serves: 3-4 

Time: 30 mins

Ingredients 

4 cup cabbage, shredded 

2 big potatoes, peeled and cubed in 1/2 inches pieces

2 medium onions, finely chopped 

2 green chillies, slitted 

1 medium tomato, finely chopped 

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng)

1/2 tsp turmeric powder ( little lesser )

1 spring curry leaves

1 tsp sambhar powder

2 tbsp green coriander leaves, finely chopped 

Salt to taste

Method:

Heat oil in a wok, add asafetida followed by mustard seeds. Let it crackle then add curry leaves and fry till crisp then add chopped onions and slitted chillies, saute for three mins then add potato cubes. Fry it at medium high flame till it become little golden.

 Now add cabbage and fry it for 5 mins at high flame then lower flame to medium. Add turmeric powder and salt.

Be careful while adding salt as cabbage reduces on cooking. Cover it and let it cook till potatoes get nearly done. Now add chopped tomatoes and fry for 5 mins till tomatoes are cooked. 

Now add sambhar masala and fry on high flame to evaporate excess water in it.

 Now your cabbage potato fry is ready , garnish it with green coriander leaves and serve hot with rice dal combo or with roti, naan or paratha.

Don't brown onions in first fry as they will also cook along with potatoes, otherwise onions will burn and spoil whole taste. And also don't overcook potatoes too as it will be the last thing you want in your plate. Add turmeric powder little less as it looks good in its glossy look.

Hope you all will like this easy healthy side dish which easily incorporate with your daily diet. Please let me know your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

STUFFED BRINJAL ( BHARWAN BAINGAN) Konkani Recipe

Hello everyone

After posting tempting sweet dish, today I came with a tangy spicy stuffed brinjal recipe to boost your taste buds.

Generally brinjal is not liked by majority of people including my hubby and kids, though I love brinjals in any form. But this dish has unique flavours to attract even brinjal haters also. This is a Konkani dish which I manipulated in my way, hope you all will like it.

Step wise recipe is given below.

STUFFED BRINJAL ( BHARWAN BAINGAN) Konkani Recipe

Ingredients 

8-10 small brinjals

3/4 cup grated raw coconut 

2 green chilies 

1 tsp ginger garlic paste

1 small lime size tamarind ( soaked)

1/4 tsp chilli powder 

1 spring curry leaves 

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng) powder

1/2 tsp turmeric powder

1/4 cup water

1 tbsp oil

Salt to taste

Spices to dry roast

1 tsp whole coriander seeds

1/4 tsp fenugreek ( methi) seeds

1/4 tsp fennel (saunf) seeds

1/4 tsp nigella ( kalouji) seeds

1/4 tsp carom ( ajwain) seeds

Method:

Dry roast all spices mentioned under dry roast column, till aromatic.

Now grind them with coconut, green chilies, ginger garlic paste, tamarind, 1/4 tsp turmeric powder and salt , to make a coarse paste.

Now slit brinjals in four parts so that they are joined at end.

 Stuff all the brinjals with prepared spice paste.

Heat oil in a wok and add heeng followed by mustard seeds and curry leaves. When mustard seeds get spluttered, arrange brinjals in wok in a single layer so that they get cooked evenly. Now add water and sprinkle chili powder and rest of turmeric powder to it.

Cover it and let it cook till all water evaporates and it become nicely golden in color and leave oil. Flip brinjals in between to get it evenly cooked and nicely golden.

Your yummy, tangy and spicy stuffed brinjal is ready to go with rice dal combo or parathas. 

To get more inviting color to your dish you can replace green chilli with red chili in stuffing too, which I avoided.

Hope you all will like this easy yet tempting side dish and pour your valuable comments and suggestions here.

Happy cooking....