Hope everything is
going great with you. My refrigerator is stuffed with so many things. Oh no, no
not stuffed with food, stuffed with a little food and a lot of veggies. I'm
sure you are surprised but well for me this is an everyday issue. We only have space
in the kitchen for a small refrigerator and so when the veggie tray gets packed
I am forced to stack my veggies along with food in the food compartments :( And
so I ultimately end up with a very cramped and constipated refrigerator!!! :)
I think cabbage is one
vegetable where I use the most amount of onions compared to any other
vegetable, be it 'thoran' or 'mezhukuperatti'. I wish I could explain why that
happens except that I like it's taste best this way. I was quite happy after
making this dish. It's not everyday that I make Cabbage Mezhukuperatti.
(usually I make Cabbage Thoran) This recipe was given to me by my mom long time
ago but somehow I never tried making it. When it comes to cabbage
mezhukuperatti, the best way I like to have it is with rice, sambar/moru
kachiyathu, red fish curry and cabbage mezhukuperatti.
For my friends who are
reading this recipe and not into our way of eating, I assure you this dish is
versatile. It can be eaten as a sabji for chapathis/rotis along with a simple
dal.
With the success of
this dish, this is definitely going to be a regular on our daily menu. Hope you
enjoy it too. Have fun!
Ingredients
Cabbage - 1/2 of a
medium cabbage
Big Onion - 1 to 1 1/2
(big)
Green chillies - 2 to
3 (adjust as per spice tolerance)
Garlic - 3 to 4 cloves
Salt - to taste
Pepper - 3/4 tsp
Ajinomoto - a pinch
(optional)
Oil
Method
Heat oil in a wok and
saut'e garlic, green chillies and onions till onions turn golden brown. When
the onions have browned well add cabbage along with pepper and salt. Mix well.
Add a splash of water into this mixture and cover and cook for about 2 minutes
on a high flame and another 2 minutes on low flame. Finally, add a pinch of
ajinomoto and combine well till all the moisture disappears.
Source:
My Mom
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