Shredded cabbage rice

Shredded cabbage rice

Shredded cabbage rice

 

Ingredients

2 cups roughly shredded cabbage (not very fine), 1 ½ cup boiled rice, ½ tablespoon black mustard seed, ½ tablespoon cumin seeds, 1 tablespoon red chilli powder, 1 tablespoon cumin-coriander powder, a pinch of aestofida, 3 tablespoon tomato ketchup, a pinch of turmeric, salt to taste and oil to cook, spring onion greens and sunflower seeds to garnish

 

Method

  1. Heat oil in a pan and crackle the mustard and cumin seeds in it.
  2. Add a pinch of aestofida and throw in the shredded cabbage. Mix well.
  3. Add the chilli powder, cumin-coriander powder, turmeric and salt and mix well. Cover and cook till the cabbage is ¾ cooked. This should take about 15 minutes.
  4. Transfer this to a frying pan and add the rice and tomato sauce to it. Mix well and spread it all over the pan so that it covers the entire surface area.
  5. Cook on a high flame for another 5 – 7 minutes, intermittently stirring and re-spreading the rice again after every 2 minutes to ensure that it doesn’t stick to the pan or burn.
  6. Let the rice sizzle for a while and then turn off the flame, and stir in the sunflower seeds and spring onion greens.
  7. Serve straight from the pan.
Advertisements