CABBAGEA UPKARI
A VERY SIMPLE, TASTY,
CABBAGE STIR-FRY
Ingredients:
1) Fresh
cabbage – 1 kg
2) Mild green
chilies – 4 Nos.
3) Mustard
seeds – ¾ teaspoon
4) Coconut oil
or other cooking oil – 2 tablespoons
5) Salt – ¾
teaspoons
To Cook:
Peel off and discard the outer skin of the cabbage (which is
sometimes coated with pesticides or fungicides) and slice into thin strips
taking care to get rid of the hard central stem portion. Pluck off the stems
and cut the green chilies diagonally into long thin pieces.
Set a thick cast iron wok on high heat. Pour in the coconut
oil and throw in the mustard seeds. As soon as they are about to finish
crackling, tip in the green chilies. Stir once and put in the cabbage and the
salt. Stir nicely. When the cabbage gets heated up, lower the heat and cover
with a lid.
Every few minutes, open the lid and stir taking care not to
let the upkari burn at the base. If any water collects at the base, set aside
the lid and stir on low heat till the water evaporates. As soon as the cabbage
is three quarters cooked (it should retain its crispiness but must not taste
raw), taste and sprinkle a bit more salt if required (cabbage usually requires
very little salt). Switch off the heat.
Serve hot with rice, porridge, cherupayar kanji or freshly baked bread. You can roll cabbagea upkari in chappatis or make delicious cabbagea
upkari cheeseburgers. Many people just love to enjoy fresh cabbagea upkari by itself.
Notes:
1)
Small
orange sized greenish white cabbages have the most wonderful taste.
2)
You can
also use 3 to 4 dry hot red chilies in place of green chilies to have a cabbagea upkari of a different flavor.
3)
Persons
needing to use less oil for health reasons can cook cabbagea upkari in a non-stick wok.
Yummy!
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