This stir fry cabbage that looks yellowish is commonly seen at many Indian food stalls or Nasi Kandar outlets. Especially aromatic with mustard seeds. The yellow colour comes from the tumeric powder. An easy stir fry vegetable that is very suitable with curries.
I cooked this to serve with Chicken Vindaloo [see recipe here], papadum and plain white rice. Awesome and yummy meal for the family.
Recipe Source - Yum Yum Magazine No. 91
Ingredients
600 gm cabbage - cleaned and cut thin strips
1 carrot - shredded
5 pips garlic - sliced
2 tsp mustard seeds
2 tbsp oil
1/2 tsp each of tumeric powder and chicken stock granules
1 tsp salt
2-3 tbsp water
- Heat oil in wok, saute mustard seeds and garlic until aromatic.
- Add in the cabbage and carrot. Stir fry to mix well.
- Add in tumeric powder, salt and chicken stock granules.
- Stir fry to combine, then add in water. Fry till cabbage is cooked.
- Dish up to serve.
I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours
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