Warm, Tempered Cabbage and Carrot Stir-fry
Warm, Tempered Cabbage and Carrot Stir-fry
Ingredients
- 1 cup cabbage, finely chopped
- 1/4 cup carrots, grated
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida powder, (hing)
- 1 green chili, finely chopped
- 1/2 inch ginger, grated
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
- as needed fresh coriander, finely chopped, for garnish
Instructions
- 1
In a bowl, combine the finely chopped cabbage and grated carrots. Add the salt and turmeric powder. Mix everything well by hand and set aside for 5 minutes.
⏱️ 2 min
- 2
Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then add the cumin seeds and let them splutter as well. Stir in the asafoetida powder (hing), finely chopped green chili, and grated ginger. Sauté the tempering mixture for a few seconds until fragrant.
⏱️ 3 min
- 3
Add the cabbage and carrot mixture (from step 1) to the pan with the tempering. Mix well and sauté for 1 minute on high flame, stirring constantly.
⏱️ 1 min
- 4
Add the sugar to the mixture. Cover the pan with a lid and cook on a medium-low flame for 3-4 minutes, allowing the vegetables to soften slightly.
⏱️ 4 min
- 5
Remove the lid, add the lemon juice, and mix well. Cook for another 1 minute, uncovered, to allow any excess moisture to evaporate.
⏱️ 1 min
- 6
Garnish the warm, tempered cabbage and carrot stir-fry with finely chopped fresh coriander and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Warm, Tempered Cabbage and Carrot Stir-fry
- 1 cup cabbage, finely chopped
- 1/4 cup carrots, grated
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida powder, (hing)
- 1 green chili, finely chopped
- 1/2 inch ginger, grated
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
- as needed fresh coriander, finely chopped, for garnish
Instructions
- 1
In a bowl, combine the finely chopped cabbage and grated carrots. Add the salt and turmeric powder. Mix everything well by hand and set aside for 5 minutes.
⏱️ 2 min - 2
Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then add the cumin seeds and let them splutter as well. Stir in the asafoetida powder (hing), finely chopped green chili, and grated ginger. Sauté the tempering mixture for a few seconds until fragrant.
⏱️ 3 min - 3
Add the cabbage and carrot mixture (from step 1) to the pan with the tempering. Mix well and sauté for 1 minute on high flame, stirring constantly.
⏱️ 1 min - 4
Add the sugar to the mixture. Cover the pan with a lid and cook on a medium-low flame for 3-4 minutes, allowing the vegetables to soften slightly.
⏱️ 4 min - 5
Remove the lid, add the lemon juice, and mix well. Cook for another 1 minute, uncovered, to allow any excess moisture to evaporate.
⏱️ 1 min - 6
Garnish the warm, tempered cabbage and carrot stir-fry with finely chopped fresh coriander and serve hot.
⏱️ 1 min