Cabbage thoran (a new dress up)

These days there weren't much demand for the usual yellow coloured cabbage thoran at home. And on my part I can't leave this vegetable out of my grocery list as it is always readily available and doesn't get spoiled soon. This was just a try to give cabbage a new dress up. It was a hit at home and we enjoyed it with kachiya moru, red chutney and fish fry.
Ingredients

• Cabbage - 1/2 of a small one
• Onion - 1 medium sized sliced
• Ginger - 1 small piece (when chopped should give you 2 tsp)
• Green chilli - 2 (or as per your tolerance), slit
• Grated coconut - 1/2 a coconut
• Salt to taste

for tempering
Oil - 2 tsp
Mustard seeds - 1 tsp
Shallots -3 sliced
Red chilli - 1 chopped to small pieces
Curry leaves - as many as you have  (though I didn't have any with me today)

Method

• Slice the cabbage into thin long strips ( an inch length size). It looks more leafy then.
• Into a non-stick or thick bottomed vessel put the sliced cabbage, onion, chopped ginger, green chilli, grated coconut and salt. Apply pressure and mix well with your hand. You'll know the cabbage and onion juices oozing out. 
• Put the above vessel on slow flame, cover and cook for 7-10 minutes.( Don't add any water. It cooks on its own juices) 
• Open the lid and leave the flame on for 2 minute until it becomes dry.  The vegetable should be cooked yet crunchy. 
• Switch off the flame and you can use this as such or after tempering. (I do it both ways at home, they're equally good)

For tempering
Heat oil.
Add mustard seeds
Once it starts popping, add sliced shallots, red chilli  and curry leaves.
Add to the thoran and mix well. Serve hot.


Sending this to the event Gimme Green @ Chef  Al dente

Let's cook Greens @ tickling palates







and the kerala kitchen hosted by Pratibha for March


'Only' Event-South Indian@Foodelicious

also to Serve it Stir fried by keerthi and denny