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Gujarat · Dinner

Cabbage and Carrot Stir-Fry

Traditional Recipe 8: Cabbage and Carrot Stir-Fry recipe

🧺 Ingredients

• Cabbage: 300g (finely chopped)
• Carrots: 150g (julienned)
• Oil: 20ml
• Mustard seeds: ½ tsp (3g)
• Cumin seeds: ½ tsp (3g)
• Asafoetida: pinch (1g)
• Green chillies: 2 (finely chopped)
• Ginger: ½ tsp (4g, minced)
• Turmeric: ¼ tsp (1g)
• Red chilli powder: ½ tsp (2g)
• Salt: 4g
• Sugar: ½ tsp (2g)
• Lemon juice: 1 tsp (5ml)
• Coriander leaves: 15g

👩‍🍳 How to make Cabbage and Carrot Stir-Fry

1. Heat oil (20ml) in large wok over medium-high heat (180°C).
2. Add mustard seeds; crackle 30 sec.
3. Add cumin seeds, asafoetida; fry 30 sec.
4. Add green chillies and ginger; fry 1 min until fragrant.
5. Add julienned carrots; stir-fry 3 min on high heat (180°C).
6. Add finely chopped cabbage; toss continuously for 8-10 min.
7. Sprinkle turmeric, red chilli, salt (4g), sugar; stir well.
8. Cook on medium-high heat (170°C), stirring every minute. Vegetables should remain slightly crisp.
9. When cabbage is tender-crisp (has slight color but not mushy), add lemon juice.
10. Remove from heat; garnish with coriander leaves.
11. Serve hot. Should have bright colors, tender vegetables with slight crunch.

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