CABBAGE & CARROT STIR FRY

      This is a simple Veggie stir fry, commonly served in Mamak Shops in Malaysia. Shredded Cabbage and Carrots are sauteed and seasoned with mild spices.  Though, an Indian and Chinese fusion prepared to suit the local palate has given this dish a new dimension. The vegetables are stir fried on a high flame for few minutes which gives a crunchy texture, without overcooking and changing the colour of the vegetables.  For a twist, it is mildly seasoned with Mustard, Onions, Garlic and Green/Red Chillies.
     This spicy and dry Cabbage & Carrot stir-fry serves as a good combination with Rice and Curry.  It can be served along with Chapathis too.

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 10 Minutes

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INGREDIENTS :

Cabbage - 250 Gms.
Carrots - 100 Gms
Mustard Seeds - 1/2 Tspn.
Onion - 1 No
Garlic - 2 Cloves
Green/Red Chillies - 1-2 Nos.
Turmeric Powder - 1/4 Tspn
Oil - 1 Tbspn
Salt - To Taste
Sugar - A Pinch

METHOD :

• Wash and clean the Cabbage and Carrot.
• Peel and Trim off the ends and chop Carrots into thin strips.
• Shred the Cabbage into thin strips and keep it aside.
• Heat Oil in a Pan, splutter Mustard Seeds.
• Immediately add finely chopped Onions, Garlic and Green/Red Chillies and saute until onions turn translucent. 
• Add the vegetables along with  Turmeric Powder, Salt and a pinch of Sugar and give a quick stir.
• Saute the shredded Cabbage and Carrot on a low flame for about 2-3 Minutes.
• Serve hot with Roti/Rice. 

NOTES :

• Adding Turmeric and Sugar is truly optional.