Beetroot with Cabbage stir fry



Like most of my thorans/poriyals/stirfries, the method remains the same. Of course, one thing I despite is overcooking any veggie,I've seen elders/relatives pour loads of water to cook such simple veggies, pls do not, if you take care, it can be cooked in its own steam for a while and then take the lid off...perhaps add a dash of water, that's it.

So here, I've finely chopped a beetroot and a left over quarter cabbage that I had, along with a finely chopped onion, two three crushed garlic, shredded ginger, a tbsp and a half of grated coconut, a tsp of turmeric,a green chilly, try not to finely chop the green chilly as it might make the dish spicy, but it's a personal choice, salt to taste and a few curry leaves. Add all this into your wok/skillet in a little oil in which a tsp of mustard has spluttered in along with a tsp of urad dal. Toss the veggies in, give them  a nice big stir, keep a lid over it for a while, it will help to release some water as it cooks and then remove the lid when you feel it is slightly cooked.
Using coconut oil as the base oil helps to release a very South Indian aroma at home while preparing these thorans and the flavour has a nostalgic feel. That's it guys :)

The same method can be used to make beans,radish,potato,carrots as stir fry with a bit of grated coconut in them. Those who do not like the usage of coconut, can avoid that part totally!