Sunday, April 4, 2010

Patta Gobhi aur Nariyal Tarkari | Sautéed Cabbage with Coconut

Fresh local cabbage will soon be in the market. Our Farmer's Market carries an amazing array of vegetables and cabbage is amongst the best I have tasted. It has the perfect crispness, just the right crunch on the bite and a delicately sweet taste. I wait every year for farm fresh cabbage to make this simple cabbage stir-fry. The trick to this recipe is to cook the vegetable uncovered on a medium heat.

4 cup cabbage, shredded and washed thoroughly
2 green chilies, slit
1/2 cup coconut, shredded
1/2 tsp mustard seeds
7-8 curry leaves
1 tsp cooking oil, (I used the Indian Sesame Oil)
Salt, to taste


  1. Heat oil in a large non-stick pan. When almost smoking, add the mustard seeds. 
  2. Once they begin to pop, reduce the heat, add curry leaves and green chilies. Saute for a minute.
  3. Next add the shredded chabbage, mix into the seasoned oil until well coated.
  4. Cook open, stirring occasionally until the vegetable is cooked yet crunchy. 
  5. Season with salt.
  6. Serve warm with Parathas or Chapatis {Indian Style Flat Breads}.
    Vegan Recipe

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    1 comment:

    1. This sounds great--I love cabbage too, and especially simple preparations like this. I've been eating it with ginger, garlic, chillies and soy sauce, but I have all the ingredients on hand to try this soon!


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