Green Crunch (crunchy green salad with spices)


  2 cups finely shreded cabbage
  1/2 cup finely sliced green beans
  1/4 cup carrot julliens
  7 curry leaves washed and dried
  1 green chilli
  1/4t sp cumin seeds
  1/tsp mustard seeds
  1/4 tsp methi (fenugreek seeds)
  salt to taste
  1tb sp olive oil or any other cooking oil

  • Heat oil in a kadai or frypan.
  • Add mustard, cumin and methi seeds. When the seeds begin to crackle, add curry leaves and broken green chilli.
  • Add the cabbage, beans and carrots,stir fry for a minute  and cover and cook for 3 minutes on low heat or till the vegetables are cooked to your liking.Do not over cook as the veg's should be crunchy.
  • Take the lid off, add salt and  stir fry for a minute or till no moisture is left.
  • Can be served hot with rice and daal or  at room temparature as a salad.
  • Add grated coconut for an exotic touch.

   Note:Innovate as one of the layers of a club sandwich or use it in a tortilla or paratha roll with other accompaniments.Try it out as a raita mixed with well beaten yoghurt, topped with roasted and powdered cumin seeds and coarsely ground black pepper.

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