Cabbage & Potato poriyal

Cabbage is a little tricky vegetable to cook. If overcooked it tends to get soggy. But, if done right the cabbage dish is ready in just a few minutes.

Potato adds a nice flavor to this dish.

Ingredients

1/2 head of a cabbage / roughly 3-4 cups finely chopped into shreds
2 medium potatoes, boiled, skins removed & diced into thin slices
1 small onion, chopped
2-3 green chillies, finely chopped
2-3 red chillies, broken into pieces
curry leaves, optional
pinch of hing
2 tbsp cooking oil
1 tsp mustard seeds
1 tsp urad dal
1-2 garlic cloves, slightly crushed
1/4 tsp turmeric powder
salt to taste
coconut to garnish (optional)


Method

• Heat oil in a pan, add mustard seeds, urad dal, red chillies, green chillies, garlic cloves & turmeric powder
• Then add onions & saute until golden. Add the boiled potatoes. Stir on medium heat until the potatoes get a slight crispy texture.
• Then add the cabbage shreds. Mix well with the other ingredients. Add salt.
• Let it cook on medium heat for 2-3 minutes with a closed lid. Stir it once. Let it cook for another 2-3 minutes. (The cabbage should feel cooked, but it should still have some cruchiness. )
• Garnish with fresh coconut.
• Serve with chapatis Or rice.

Eggplant / Brinjal fry

Hello blogger friends,
I am back from my vacation. It took me a while to get into blogging mode :-). I will start with some quick fix dishes.

Here is a simple dish which I learnt from my mom.

Ingredients

5-6 small eggplants/brinjal
2 tbsp cooking oil
1 tsp mustard seeds
1 tsp urad dal
2-3 red chillies, broken into pieces
1-2 tsp sambhar masala ( can be adjusted according to your spice levels)
salt to taste

Method

• Cut the eggplants lengthwise.
• Heat oil in a pan, add the mustard seeds, red chillies, urad dal. Wait until you get a nice aroma of the spices. Add the sambhar masala.
• Add the eggplant pieces & salt. Cook on medium heat, stirring them well at regular intervals.
• Once cooked serve hot with rotis Or rice.