400 g (14 oz) Cabbage (bandh gobhi), finely shredded
1 tbsp (15 ml) Vegetable oil
1 Onion, medium-sized, sliced
3 cloves Garlic (lasan), minced (optional)
1 Green chilli, minced
1/2 tsp Salt
3 tbsp (12 g) Coconut (nariyal), grated
1 tbsp (15 ml) Vegetable oil
1 Onion, medium-sized, sliced
3 cloves Garlic (lasan), minced (optional)
1 Green chilli, minced
1/2 tsp Salt
3 tbsp (12 g) Coconut (nariyal), grated
method
1. Heat the oil in a pan; add the onion and garlic, if using, and saute for 3 minutes till soft.
2. Add the cabbage, green chilli, and salt. Mix well. Cover with a deep metal lid. Pour some water on the lid and cook the cabbage in its own juices for 10 minutes till soft, but not mushy.
3. Add the coconut and mix well. Serve hot.
Note: This is the most common method of cooking vegetables, especially gherkins, spinach, red amaranth, red pumpkin, snake gourd, and bottle gourd. Increase the quantity of onions when cooking leafy vegetables.
2. Add the cabbage, green chilli, and salt. Mix well. Cover with a deep metal lid. Pour some water on the lid and cook the cabbage in its own juices for 10 minutes till soft, but not mushy.
3. Add the coconut and mix well. Serve hot.
Note: This is the most common method of cooking vegetables, especially gherkins, spinach, red amaranth, red pumpkin, snake gourd, and bottle gourd. Increase the quantity of onions when cooking leafy vegetables.
serving amount
serves: 4
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