Salads are always better with cabbage because cabbage has a good content of vitamin C and is a rich source of vitamin K – both vitamins C and K are antioxidants; however to make cabbage salad more nutritious and tasty for the taste buds, it must be included with a number of other food ingredients; in this recipe of warm cabbage salad, I have combined cabbage with a handful of food ingredients, one among them being curry leaves – curry leaves are regarded as a herb in Ayurvedic and Siddha medicine, in which they are believed to possess anti-disease properties. (Source of Information: Wikipedia)
The Recipe of Warm Herb Cabbage Salad:
Blend ¼ tsp. of mustard seeds in adequate quantity of warm, any mild-flavour vegetable oil; when the mustard seeds begin to crackle, blend the mix with finely sliced pieces of a big tomato; when the tomato pieces begin to melt, add 3 handfuls of finely sliced pieces of cabbage, mix the mixture with a handful of finely sliced pieces of curry leaves and pieces of a green chilli – for mild-pungent flavour (these chillies are small and extremely slender, having fresh pungent flavour), smidgen the mix with salt – according to preference of flavour, add the mixture with ¼ tsp. of asafoetida powder, blend the mix with adequate quantity of water for the cabbage pieces to turn tender, cook the mix until the water evaporates to tender the cabbage pieces.
Pleasant-spicy tasty cabbage salad
Serving size: approx. 3-4
Essential Nutritional Facts:
Hing/Asafoetida Powder: This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in North Indian vegetarian cuisine by acting as an umami enhancer.
Mustard seeds are very rich in phytonutrients, minerals, vitamins, and anti-oxidants.
Tomatoes are the major dietary source of the antioxidant lycopene .
(Source of Information: Wikipedia)
Wishing You A Wonderful Day