Cabbage Carrot Stir Fry Sabzi2014-11-02
The cabbage is one of the leafy vegetables and has long shelf life. Its a form of leafy bud, eaten all over the world. It is excellent as a muscle builder and some people use this as a cleanser. There are several varieties of cabbages exists. In germany we get different types of cabbages such as Weisskohl, Jaraomakohl, Spritzenkohl etc. They are different in size, shape and color of leaves, but from same family. This vegetable has high mineral and vitamin A content and alkaline salts. While cooking this vegetable, asafoetida (hing) needs to be added in order to increase digestion. In India, we cook cabbage in various forms. In this recipe blog, I have explained my homemade recipe procedure to make simple cabbage carrot curry or Gajar Patta-Gobi Sabji.
Cabbage Carrot Sabzi – Whenever I go to German supermarket, I search for some fresh vegetables at affordable cost. If don’t get anything good, then i buy cabbage and carrot. Because it has longer life compare to other fresh vegetables like Mushroom etc. If I have some vegetable with me, I don’t have to think so much to go to supermarket in the worst weather (i mean during winter season). In Germany we get three varieties of Cabbage namely Weiss kohl, jaraomakohl, spritzenkohl. Last weekend I cooked Jaromakohl (I do not know exact English name) with carrot in an Indian style. Yes it works. It came out very tasty and yummy. My friends liked a lot. Unlike normal cabbage, Jaromakohl leaves lot of water. So, when you cut half cabbage, you can get curry for three persons. It goes well with chapati or rice.
As usual I will try to keep this Cabbage Carrot Stir Fry Sabzi (Gajar Patta-Gobi Sabji) recipe steps as simple as possible, so that it will be easy for beginners of Indian cooking. Step by step easy preparation to make Indian style Cabbage Carrot curry is given below. Try this new Indian recipe with Cabbage (Jaromakohl) – Carrot and drop us a word about your tasty experiences.
- Cabbage (Gajar) - 500gms
- Carrot (Patta Gobi) – 1 cup
- Garlic – ½ tsp. (chopped)
- Red chili (whole) – 2
- Green chili – 2
- Vegetable oil - 1 tbsp.
- Mustard seeds – 1 tsp.
- Channa dal - 1 tbsp.
- Urad dal - 1 tbsp.
- Curry leaves - 10
- Asafoetida (Hing) – 1 pinch
- Turmeric (Haldi) – ¼ tsp.
- Garam masala – 1 tsp.
- Salt - to taste
- Coriander leaves
Cabbage preparation: Heat 2 tbsp. of oil in a nonstick pan, add finely chopped cabbage and grated carrot, fry for few minutes and add little salt to it. Close the lid. Cabbage starts to leave water. After 5 mins, the quantity of cabbage reduces and it becomes watery. Take out the cabbage and carrot in a bowl. Make sure that the cabbage and carrot are half cooked.
Tempering and Frying: Heat oil on a nonstick pan, add mustard seeds when it splutters add urad dal, chana dal, and hing. When it turns golden brown, add turmeric powder finely chopped onions, curry leaves, Garam masala, red chili, green chili, Garlic fry until raw flavor goes away. When onions turns golden color add tomatoes fry them until tomatoes becomes mashy.
Cabbage and Carrot mixing: Add fried cabbage and carrot in to the mixture, stir frequently, cook uncovered. So that extra water evaporates. Cook until the carrot and cabbage are finely cooked.
Garnishing: Garnish the finished sabji / curry with finely chopped coriander leaves. Now the curry is ready to serve. It goes well with chapati or rice. Hope you have enjoyed my new indian recipe. Share your suggestions on this recipe.
Tips:1) You can also garnish the curry with grated coconut to get typical south indian (Kerala) flavour.
2) Add some green peas to make the curry more colourful.
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