Peanuts are roasted in oil. Oil is tempered with dals and typical South Indian spices. Cabbage is finely chopped and stir fried in tempered oil till just soft and little crunchy. Serve cabbage stir fry with steamed rice and dollop of ghee or with roti.
Makes: around 4 Servings of Cabbage Stir Fry.
Cabbage 1 small head
Raw Peanuts 2 tbsps
Green Chiles 3
Tamarind Extract 1/2 tsp
Turmeric Powder a pinch
Salt to taste
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tbsp
Method of preparation:
Remove outer layers, wash and finely chop the cabbage (around 2 cups).
Remove stems, wash and slice green chiles.
Heat oil in a pan on medium flame, add raw peanuts.
Fry till peanuts are more than half way fried, then add all talimpu ingredients in order.
When chana dal changes color, add green chiles, cabbage, tamarind extract and turmeric powder.
Cook covered for 5 – 10 minutes stirring occasionally in between till cabbage is little soft.
Stir fry on high flame for a minute or two to give it a little crunch and to evaporate excess water.
Season with sufficient salt and remove the stir fry from heat.
Serve cabbage stir fry with steamed rice or with roti.
Notes: Make sure not to overcook cabbage but leave a light crunch to it.
Suggestions: Adjust the spice with green chiles. If cabbage is not cooked properly, put it back on heat and cook covered on low flame till done.
Variations: Also add chopped potato or chopped onion to the stir fry if you wish.
Other Names: Cabbage Stir Fry, Cabbage Vepudu.