Cabbage and Carrot Fry

Cabbage and Carrot Fry Recipe - Authentic Indian Vegetarian Dish

Region / culture: India | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cabbage and Carrot Fry is a simple and delicious Indian dish that is packed with flavor and nutrients. This recipe combines the earthy sweetness of carrots with the slightly bitter taste of cabbage, creating a perfect balance of flavors. The addition of spices like mustard seeds and asafoetida adds a depth of flavor that will leave your taste buds wanting more.

History

Cabbage and Carrot Fry is a popular dish in Indian cuisine, where vegetables are often cooked with a variety of spices to create flavorful and nutritious meals. This dish is commonly served as a side dish or as a main course with rice or bread.

Ingredients

0.5 lb (227 g) cabbage
0.5 fresh hot green chili
A pinch of asafoetida
1 hot dried red chili
0.5 tsp sugar
0.75 tsp lemon juice
0.5 lb (227 g) carrots
3 tbsp vegetable oil
1 tsp whole black mustard seeds
salt to taste
3 tbsp chopped fresh coriander

How to prepare

Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chile into thin, long strips.
Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, add the asafoetida.
After a moment, add the mustard seeds. Once the mustard seeds start to pop, add the dried red chile. Stir once.
The chile should turn dark red within seconds. Now add the cabbage, carrots, and green chile.
Reduce the heat to medium and stir the vegetables for about 30 seconds.
Add the salt, sugar, and green coriander.
Stir and cook for another 5 minutes or until the vegetables are just done and still slightly crisp.
Sprinkle with lemon juice and serve.
Serves: 4.

Variations

Add diced potatoes or peas for a different flavor and texture.
Use different spices like cumin or turmeric for a variation in taste.

Cooking Tips & Tricks

Make sure to cut the cabbage and carrots into fine, long shreds for even cooking.

- Be careful not to overcook the vegetables, as they should be slightly crisp.

- Adjust the amount of green chili according to your spice preference.

- Use fresh coriander for the best flavor.

Serving Suggestions

Serve Cabbage and Carrot Fry with steamed rice or roti for a complete meal. It can also be enjoyed as a side dish with dal or curry.

Cooking Techniques

Stir-frying the vegetables helps retain their nutrients and flavors.

- Cooking on medium heat ensures that the vegetables are cooked evenly.

Ingredient Substitutions

You can use white cabbage instead of green cabbage.

- Substitute green chili with red chili flakes for a milder flavor.

Make Ahead Tips

You can prepare the vegetables ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

Garnish the dish with fresh coriander leaves for a pop of color. Serve in a colorful bowl for an attractive presentation.

Pairing Recommendations

Cabbage and Carrot Fry pairs well with yogurt raita or pickle for added flavor. It also goes well with a side of salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

Calories per serving: 150

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

This dish is rich in Vitamin A, Vitamin C, and fiber.

Alergens

This recipe is gluten-free and vegan.

Summary

Cabbage and Carrot Fry is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great way to incorporate more vegetables into your diet.

Summary

Cabbage and Carrot Fry is a simple and flavorful dish that is easy to make and nutritious. It is a great way to enjoy the natural flavors of vegetables and spices. Serve it as a side dish or as a main course for a satisfying meal.

How did I get this recipe?

. It was a hot summer day and I was visiting my friend Martha, who lived in a small village in the countryside. As soon as I entered her kitchen, the aroma of spices and vegetables filled the air, making my mouth water.

Martha greeted me with a warm smile and said, "I'm making one of my favorite dishes today - Cabbage and Carrot Fry. Would you like to watch and learn how to make it?"

I eagerly agreed, excited to learn a new recipe from my dear friend. As Martha began to chop the fresh cabbage and carrots, she shared with me the story of how she learned to make this delicious dish.

"It all started when I was a young girl," she began. "My grandmother was known for her amazing cooking skills, and she would often invite me into the kitchen to help her prepare meals. One day, she decided to teach me how to make Cabbage and Carrot Fry, a recipe that had been passed down through generations in our family."

As Martha continued to cook, she explained each step of the recipe to me in detail. She added the chopped vegetables to a hot pan with some oil, followed by a blend of spices and seasonings. The sizzle of the vegetables in the pan and the fragrant aroma of the spices filled the kitchen, creating a sense of anticipation for the finished dish.

After a few minutes of stirring and sautéing, Martha declared that the Cabbage and Carrot Fry was ready. She scooped some onto a plate and handed it to me, urging me to taste the fruits of our labor.

The first bite was a revelation. The crispness of the cabbage and carrots, combined with the bold flavors of the spices, created a harmonious blend of textures and tastes that danced on my taste buds. I savored each mouthful, feeling a sense of satisfaction and joy at the delicious dish we had created together.

From that moment on, I was hooked. I asked Martha to teach me the recipe, and she graciously agreed. Over the years, I perfected the art of making Cabbage and Carrot Fry, experimenting with different spice blends and cooking techniques to create my own unique version of the dish.

As I grew older, I continued to share this recipe with my family and friends, passing down the tradition of Cabbage and Carrot Fry to the next generation. Each time I cook this dish, I am reminded of the special bond I shared with Martha and the joy of learning a new recipe that has become a beloved staple in my kitchen.

Now, as I stand in my own kitchen, preparing Cabbage and Carrot Fry for my loved ones, I am filled with a sense of wonder and gratitude for the culinary journey that brought me to this moment. The memories of learning this recipe from Martha and the joy of sharing it with others will always hold a special place in my heart.

And as I take a bite of the fragrant and flavorful Cabbage and Carrot Fry, I am transported back to that hot summer day in Martha's kitchen, where the seeds of my love for cooking were planted and nurtured. This recipe is not just a dish to me - it is a symbol of friendship, tradition, and the joy of creating something delicious to share with the ones we love.