CABBAGE CURRY - CHINESE STYLE

This is a dry curry suitable for naan, roti and chappathi.  Many people dislikes the smell of cabbage, which has so many nutritional values and we too have less recipes out of cabbage in practice. So I would like to share my recipe which came out successfully. In tamilnadu, we use to have kothu parotta ( parotta torn into pieces and mix with egg scramble). You can feel almost the same taste with this recipe too. 


Ingredients:


1. Cabbage - thinly shredded ( 1 CUP)
2. Spring Onions - 1 bunch
3. Crushed ginger-garlic paste - 1 tsp
4. Green chilli - 1 or 2 chopped
5. Soya sauce - 1 tsp
6. Sugar - 1 pinch
7. Salt - as required
8. Red chilli powder - 1/2 tsp or as required (optional)
9. Egg - 1
10. Oil - to cook


Method:


1. Clean and shred the cabbage into small and thinner.


2. Clean the spring onions and chop it roughly with the shallots.


3. Heat 1 tbs of oil in a pan. Add green chillies, crushed ginger garlic to the pan. For for few seconds.


4. Add the shredded cabbage and keep stirring for 4-5 mintes.  


5. Add chopped spring onions to the cooked cabbage and keep stirring for 4 more minutes or until it get cooked soft. 


6. Add the soya sauce, salt and sugar,  keep stirring . Add red chilli powder, stir nicely until it blends well with all the items. 


7. Once all gets cooked, broke and pour one egg on the centre and stir it well. Keep frying until the egg cooks well and the raw smell goes. If you want you can add 1 more tbs of oil to fry. 


8. Transfer to a serving bowl, serve hot with roti and naan. 


Variation - You can mix the cooked hakka or egg noodles to this mixture and have a variety dish.