Green Crunch (crunchy green salad with spices)

  Ingredients

  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

     Method

• 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.