Surekha's Cookhouse

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Carrot and Cabbage Stir Fry

Crunchy veges with the Indian spicy tempering will keep you wanting for more. Healthy and yet easy to make. Can be enjoyed as a salad or an accompaniment to Indian meals.

Prep time: 10 minutes
Cooking time: <20 minutes
Serves: 2-4

If you have been to an Indian or specifically south Indian wedding this dish is a must on the menu. As a kid I loved this dish and enjoyed the veges in this form rather than raw / in a curry. In the weddings the veges would be boiled to the T and this texture is quite different from others.

People who know me knows I love coconut, almost anything with coconut I eat, so no surprise I liked this dish as a kid. But As an adult, still I love this stir fry not only cause its yummy cause its that’s how easy its to make. I have seen many recipes which calls for boiling the veges and then adding tempering etc, Too many untensils and too many dishes to wash…

This recipe is simple and made just in one pan which is why its suitable for even new cooks and bachelors, the hardest part of the recipe is cutting the veges. The techniques I have used here was adapted from my big sister (Nimmika).

Watch the video recipe here

Ingredients Required:

Carrot, finely chopped 2 medium
Cabbage, finely chopped 2-3 cups
Cooking Oil 1 tbsp
Mustard seeds 1tsp
Cumin seeds 1 tsp + 1/2 tsp
Garlic, minced 1 tsp
Coconut, shredded 2 tbsp
Dry red chilies 1-2
Curry leaves 1 sprig
Salt As needed


1. Heat oil in a pan, Add the tempering ingredients one by as shown in the video.

2. Add mustard seeds, cumin seeds, dry red chilies , curry leaves and allow the seeds to crackle.

3. Then add minced garlic and sauté it for few seconds. Be careful not to brown the garlic.

4. Immediately add the finely chopped carrot and cabbage and mix them together well along with salt.

5. Cover the pan with a lid and cook on a medium low flame for about 7- 10 mins.

6. Give them a quick stir in-between couple of times.

7. After 10 minutes check if the veges have cooked, if not allow it to cook for few more minutes.

8. Add shredded coconut, crushed cumin seeds and mix the mixture together well for one last time n serve it with your main dish.


1. If the veges are not cooking sprinkle some water and cook for few more minutes.
2. I don’t find curry leaves in the place where I live so I omitted it, feel free to use it for more authentic taste.

This recipe is viewed 824 times
Posted by Surekha on July 15, 2017, 6:58 a.m.

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