Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
2 cups finely shredded cabbage
1 cup grated carrot
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 dry red chilies, broken into pieces
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (optional, adjust to taste)
Salt to taste
2 tablespoons freshly grated coconut (optional)
Fresh cilantro leaves for garnish (optional)
Banane Ki Vidhi
- Prepare the vegetables: Wash and finely shred the cabbage. Peel and grate the carrots.
- Heat the oil: Heat coconut oil in a large skillet or frying pan over medium heat.
- Temper the spices: Add mustard seeds and cumin seeds to the hot oil. Once the seeds start to splutter, add the broken red chilies and sauté for a few seconds until fragrant.
- Add vegetables: Add the finely shredded cabbage and grated carrots to the skillet. Mix well to combine with the tempered spices.
- Season: Sprinkle turmeric powder, red chili powder (if using), and salt over the vegetables. Stir to evenly coat the vegetables with the spices.
- Cook: Cover the skillet and let the vegetables cook for about 5-7 minutes, stirring occasionally, or until they are tender yet still slightly crisp.
- Add coconut (optional): If using freshly grated coconut, add it to the skillet and mix well with the cooked vegetables. Cook for another 1-2 minutes.
- Garnish and serve: Garnish the Cabbage and Carrot Thoran with fresh cilantro leaves, if desired. Serve hot as a side dish with rice or roti.
