Cabbage Palya (South Indian Stir Fry)
Ingredients
| cabbage heads: 1 (chopped) |
| vegetable oil: 2 Tbl |
| black mustard seed: 1 tsp |
| asafoetida: 1/8 tsp |
| chana dal beans: 1 tsp |
| black lentils: 1 tsp |
| dry red chili peppers: 1 pepper (halved) |
| curry leaves: 3 leaves |
| fresh cilantro (coriander): 1 Tbl |
| lemons: 1/4 |
| salt: 1 tsp |
Credit: abcdsofcooking.blogspot.com
Cabbage palya is a South Indian stir fry. To make it you only need a few spices, which I recommend buying at the Indian store - black mustard seeds, ground hing (asafoetida), dried red chili, curry leaves (dry or fresh), urad dal (with no skin) and chana dal. Once you have these ingredients, you can apply them to a number of different vegetables (beets, green beans), rices, yogurt and salad dishes. This stir fry just takes minutes to prepare.
Prep: 5 min · Cook: 20 min · Servings: 4
Dinner, Lunch
Method
Heat oil in a wok under medium-high heat. Add mustard seeds and hing and shake the pan up. Add in the chana and urad dal. The mustard seeds should start popping and the dals should start to brown up. Once this happens, turn the head to medium and add in the red chili and curry leaves. Stir them around and coat them with the oil.
Next throw in the cabbage and fry for 7-8 minutes. If you are getting a little burn on them, add a little bit of water to the leaves. The cabbage should be wilty, soft and have just a little crunch to it. Mix in salt to taste and squeeze lemon on top. Garnish with cilantro.
What else can I make with these ingredients?