Divya Ki Recipe 😋 is live

Ingredients

• ½ large head Cabbage (thinly sliced)
• 2 tablespoons Vegetable Oil (high smoke point oil such as canola or sunflower)
• ½ teaspoon Mustard Seeds (dry roasted)
• ½ teaspoon Cumin Seeds
• 1 piece Green Chili (slit lengthwise, seeds removed for less heat if desired)
• ¼ teaspoon Turmeric Powder
• ½ teaspoon Salt (or to taste)
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)
• 1 tablespoon Lemon Juice (optional, adds brightness)

Instructions

1. Prepare the Cabbage

   Remove any wilted outer leaves, cut the cabbage into quarters, discard the core, then thinly slice each quarter into 1‑2 mm strips.

   Time: PT5M

2. Heat Oil & Temper Spices

   Place the skillet over medium heat, add the oil, and let it warm for about 30 seconds. Add mustard seeds and cumin seeds; stir until they begin to pop (about 10 seconds).

   Time: PT1M

   Temperature: Medium heat

3. Add Chili & Turmeric

   Add the slit green chili and turmeric powder to the skillet, stir quickly for 15 seconds to bloom the spices.

   Time: PT30S

   Temperature: Medium heat

4. Stir‑Fry the Cabbage

   Add the sliced cabbage, sprinkle salt over it, and toss continuously. Cook for 5‑6 minutes, stirring occasionally, until the cabbage is tender‑crisp and bright green.

   Time: PT6M

   Temperature: Medium‑high heat

5. Finish & Garnish

   Remove the skillet from heat, drizzle lemon juice (if using), and sprinkle chopped coriander leaves. Give a final gentle toss.

   Time: PT1M

6. Serve

   Transfer the cabbage stir fry to a serving bowl and serve hot as a side dish or with roti/paratha.

   Time: PT30S

Nutrition Facts

Calories

85

Protein

2 g

Carbohydrates

12 g

Fat

4 g

Fiber

3 g