Cabbage Salad
Though im not much of a cabbage eater
This is one way I can truly enjoy a bowl of Cabbage.

Tip; select a firm cabbage
Check to see it has any holes we donot
Need these
It should be nice n green
Should have no blackish smudges
Wash it properly
Remove the thick veins n the stem
Totally
Discard the first few outer leaves
1 cabbage  of about 400 gms
3-4 green chillies slit into 2
4-5 sticks of Curry patta
1/2 cup of chopped coriander
1 tsp mustard seeds
1 tsp cumin
2 tbsp lemon juice
1 tsp sugar (optional)
Salt to taste
1/2 cup Gathiya/ fafda
Oil 2-3 tsp

Method
Shred the cabbage very finely n wash very well under running water
Drain thoroughly , n spread on a clean kitchen towel to remove the excess moisture
Heat the oil in a large wok , add the cumin n mustard seeds. As they start spluttering add the curry leaves n n green chillies. Immediately add the cabbage n mix it well on high heat. Add the sugar , salt n Gathiya
Toss it well so that it gets mixed properly
Lower the heat n cover for 2-3 mins. Uncover n take off the flame. Mix in the lemon juice n coriander , cover for 3-4 mins again. Our Crunchy Munchy salad s ready
Plate it nicely n serve it hot or at room temperature .

Tip

Cruciferous vegetables, such as broccoli and cabbage, can interfere with the production of thyroid hormone, particularly people who have an iodine deficiency.

 

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