Grated cabbage-2 cups
Minced big onion-1
Green chillies chopped-4 or (1 teaspoon of chili powder)
Egg-1 or 2
Keep the kadai in the stove. Season the fry with a teaspoon of mustard, curry leaf and broken urudh dhal. Add the minced onion and chilies and sauté for a minute. Now add the cabbage and sauté for a while. Sprinkle little water. Half close the kadai and cook in medium fire for 3 minutes. Open the lid and add the salt needed and cook till the cabbage is rightly cooked. sprinkle water in between till it gets cooked. Make sure that there is not much water content in the vegetable. Now break the egg and pour it on top the vegetable and mix well till the egg gets cooked. Chilli powder instead of green chilies will taste little different. I like that taste more. so try both ways and find out which taste you like.
Saturday, August 16, 2008
Cabbage is known to be rich in riboflavin and hence good for health especially for those suffering from peptic ulcer. The cabbage soup taken regularly for a month is said to cure ulcer. But for many the smell of the vegetable after cooking is very difficult to stand. I too used to hate its smell and was not a regular user of this veg until recent days. But after tasting this combined egg cabbage fry in one of my relative house, this vegetable has become a regular item in our home. This fry will go very well with rasam as well as sambar rice. Those who are crazy of eggs but at the same time want to restrict its intake will find this fry a good alternative. I have added only one egg. But one more egg added will give more taste. In this kind of preparation the smell of the veg will never be noticed.
Labels: chettinad vegetable curries