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Cabbage Upkari

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  • Food Type: Vegan

Recipe Type


 Cuisine By Region


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  • 400-500 grams cabbage
  • 2-3 long dry red chillies, broken
  • 1/2 teaspoon mustard
  • 5-6 curry leaves
  • 2-3 tablespoons grated coconut
  • oil for frying


1.Finely shred the cabbage, soak in plenty of water to which salt & a little vinegar has been added. Keep aside for 10-15 mins and then drain off all the water * see notes
2. In a wok/kadhai heat some oil and when it is hot add the mustard. When the mustard stops spluttering toss in the curry leaves and then the broken chillies – stir for a few seconds taking care to see that the heat isn’t too much and the ingredients don’t burn
3. Add the shredded cabbage, salt to taste and lightly sprinkle it with water (not more than 2-3 tablespoons). Cover the pan and cook for a few minutes – cabbage should retain its crunch so don’t overcook till the leaves are limp (and half dead!). The steam is enough to cook it
4. Garnish with coconut and cover the pan for a few seconds (the heat is necessary to ensure that the coconut doesn’t turn stale after a few hours)
5. Remove from heat and serve hot with rice or chapathis.

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