This recipe is called varai in Tamil, is a SriLankan style stir fry. Similar dish is prepared in Kerala cuisine and is called"Thoran". It simply means stir fried vegetables mixed with shredded coconut,dry red chili and curry leaves. You may use mustard and orid dhal or bengalgram to add color and nutty flavor to this stir fry. (Imagine carrot stir fry,with dark green curry leaves, red chilis and yellow gram. Wow what a healthytreat to your eyes and body!) You can make similar stir-fry with all kinds ofvegetables. Some vegetables that I haveused are leeks, grated beet root, grated carrot, square beans, long beans,green beans, green plantain, boiled potatoes, boiled tapioca. So that's why I say you can do this stir fry with anyvegetable of your choice. Also you can do this with any type ofgreens. One of my favorite greens ares kang kung cooked in this style. I serveit with rice.
Print recipe here
IngredientsServes 2-3
2 tbsp Indian sesameoil (or any vegetable oil)
Method
Heat oil in anon-stick pan, sauté onion, curry leaves and red chili for a minute till theyare aromatic. Add mustard, cumin seeds and yellow gram. When mustard seeds startto splutter add cabbage, salt and turmeric.
Stir cabbage for 5 minutestill its cooked and water is evaporated.
Note : You may add shredded coconut to thisstir -fry. Add them at stage 1, after you saute the aromatics. It gives mildsweetness to this dish.
Serving Suggestion : You can serve a goodbalanced meal by plating one cup of rice, a vegetable or green stir fry (varai)and a protein gravy curry. Here are some protein curry suggestions.
Soya Meat Tikka Masala
Soy Marinated Curry Chicken
Please bear with me for the time being as I'm not going to be a frequent blogger, until we settle down in a permanent place...God willing, hopefully soon.
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