Steps to Make Delicious Cabbage Thoran Subzi

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cabbage thoran subzi. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Cabbage Thoran Subzi is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Cabbage Thoran Subzi is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have cabbage thoran subzi using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Cabbage Thoran Subzi:

1. Make ready 4 cups Cabbage minutely chopped
2. Get 1 cup Carrot grated
3. Get 1/2 cup Shallots chopped
4. Make ready 1 cup Coconut grated
5. Get 2-3 Garlic cloves chopped
6. Make ready 4-5 Green chillies slit
7. Get 1/2 tsp Cumin seeds
8. Take 1/4 tsp Turmeric powder
9. Take 1/2 tsp Mustard seeds
10. Take 2 tbsp Coconut oil
11. Make ready 5-6 curry leaves
12. Get to taste Salt

Steps to make Cabbage Thoran Subzi:

1. Mix together coconut, half of the shallots, cumin, garlic and 2 green chillies and some curry leaves. Coarsely grind everything together. Mix together cabbage and carrot with some salt by hand. Heat 2 tbsp oil in an iron pan and splutter mustard seeds. Add the remaining shallots, curry leaves, slit green chillies and turmeric powder and saute until the shallots become translucent.
2. Add the chopped cabbage-carrot and saute for 3 to 4 minutes. Next add the coconut mixture and combine everything together. Check for salt. Cover the pan and cook on low flame for another 4 to 5 minutes, stirring occasionally. Open the lid and cook on medium flame for a minute to remove any excess water. Your crunchy Cabbage thoran is ready to be served. - - I like my veggies to be crunchy and not over cooked, in order to retain their bright colour and maximum nutritional value.
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