Stir Fry Cabbage with Green Mango
|White cabbage||1⁄2 Small, finely grated|
|Carrots||2 , coarsely grated|
|Onions||2 , sliced|
|Red pepper||1 Large, deseeded, sliced|
|Corn oil||5 Tablespoon|
|Mustard seeds||1 Teaspoon|
|Curry leaves||4 (Use Whole Leaves)|
|Fresh ginger piece||1 1⁄2 Inch, shredded|
|Green chilies||3 , sliced lengthways|
|Water||1⁄4 Pint (150 Milliliter)|
|Chopped fresh coriander||1 Tablespoon|
Peel each mango, take out and discard the stone, and cut into two.
Dice roughly and put in a bowl with the cabbage, carrots, onions and red pepper.
Heat the oil in a heavy-based saucepan, add the mustard seeds, curry leaves and shredded ginger and fry over a medium heat until they are a shade darker.
Stir in the green mangoes and vegetables and stir-fry for about 5 minutes.
Add the green chillies and then, the water.
Cover the pan and cook for 5-7 minutes.
Remove the lid, mix in the fresh coriander, and serve hot, with chapatis, if liked.