Cabbage fry Not so Bengali

A dish that I decided to cook up really quick and maybe due to dearth of time this is what I had to come up with. It is an easy recipe and gets done well under ten minutes. However, the dicing and chopping of vegetables always takes time and this time around cabbage chopping activity took less than ten minutes. Most certainly one of the easiest to make.

I fried the cabbage in a wok you can try it in a sauce pan or frying pan whatever you choose. I had lightly coated it with less oil, vegetable oil preferably and then as it warmed up gradually, I tipped in around a teaspoon of mustard seeds, another teaspoon of turmeric powder and slit a chili lengthwise and tipped that in too. Stir all of that together very well and let it be tempered well in the oil releasing its own distinct aroma and flavor. Add in the curry leaves about four or five of them, alongside also add in the chopped onions about a fist size, fry them well and release all the cabbage pieces into the hot oil. Fry them all well for a minute or so. This is a good time to lower the flame and cover it up well for about six to seven minutes. At this moment open the lid and add salt as desired. L

et it cook for few extra minutes. Give it one final stir and switch off the gas. Wala! Cabbage fry is ready in no time.