Stir-fried cabbage and morel mushrooms (Indian) recipe
ingredients
600 g (22 oz) Morel mushrooms (guohhi), quartered
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
100 g (3 1/2 oz) Cabbage (bandh gobhi), shredded
3/4 cup (90 g) 3 oz Onions, sliced
4 tsp (24 g) Garlic (lasan) paste
4 Dry red chillies (sookhi lal mirch), pounded
1 tsp (2 g) Coriander (dhaniya) seeds, pounded
2 tsp (4 g) Garam masala
Salt to taste
500 g (1.1 lb) Tomatoes, chopped
4 Green chillies, chopped
6 tsp (36 g) 1 1/4 oz Ginger (adrak), chopped
4 tsp (8 g) Green coriander (Aara dhaniya), chopped
60 g (2 oz) Capsicum (Shimla mirch), julienned
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
100 g (3 1/2 oz) Cabbage (bandh gobhi), shredded
3/4 cup (90 g) 3 oz Onions, sliced
4 tsp (24 g) Garlic (lasan) paste
4 Dry red chillies (sookhi lal mirch), pounded
1 tsp (2 g) Coriander (dhaniya) seeds, pounded
2 tsp (4 g) Garam masala
Salt to taste
500 g (1.1 lb) Tomatoes, chopped
4 Green chillies, chopped
6 tsp (36 g) 1 1/4 oz Ginger (adrak), chopped
4 tsp (8 g) Green coriander (Aara dhaniya), chopped
60 g (2 oz) Capsicum (Shimla mirch), julienned
method
1. Heat 2 tbsp oil in a pan; saute the morel mushrooms and cabbage separately till soft. Keep aside.
2. Heat the remaining oil; saute onions till transparent. Add the garlic paste, dry red chillies, coriander seeds, garam masala, and salt. Stir for 30 seconds. Add the tomatoes and cook till the oil separates. Add the green chillies, ginger, 2 tsp green coriander, morel mushrooms, and cabbage. Cook for a few minutes. Garnish with capsicum and the remaining green coriander. Serve hot.
2. Heat the remaining oil; saute onions till transparent. Add the garlic paste, dry red chillies, coriander seeds, garam masala, and salt. Stir for 30 seconds. Add the tomatoes and cook till the oil separates. Add the green chillies, ginger, 2 tsp green coriander, morel mushrooms, and cabbage. Cook for a few minutes. Garnish with capsicum and the remaining green coriander. Serve hot.
serving amount
serves: 4 - 5
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