A crunchy, nutty, leafy side dish for an Indian meal – cabbage and peanuts stir fry. This is just right for the day after gorging on pooja delicacies, when your tummy says "no more" to pooris and dum aloo. I had today cabbage and peanuts stir fry with a simple meal of tomato toor dal, mint raita and boiled rice.
- Cabbage – shredded, 2 cups
- Onions – 1 large, sliced
- Peanuts – 1/3 cup
- Curry leaves – 20
- Green chilies – 2, slit vertically
- Mustard seeds – 1 teaspoon
- Pepper – a pinch
- Salt – to taste
- Peanut oil – 2 teaspoons
- Coriander leaves – 1 tablespoon, chopped
Dry roast the peanuts on a skillet on low flame, turning occasionally, till they turn a couple of shades darker and give off a nutty aroma. Keep aside to cool.
Heat peanut oil in a non-stick kadhai. When hot, add mustard seeds, let them splutter. Follow with slit green chilies and curry leaves. Fry for 20-30 seconds, taking care the curry leaves do not burn. Add slices onions and peanuts, set the flame to medium-high and fry till the onions turn translucent (about 4 minutes).
Add shredded cabbage and spinkle salt and pepper. Continue to cook on medium flame till the cabbage is cooked and yet crunchy.
When done, mix a tablespoon of chopped coriander leaves. Serve cabbage and peanuts stir fry as a side dish with any Indian meal.