Cabbage egg roast

        Cabbage egg roast

   

Cabbage egg roast

 Cabbage egg roast is a flavorful and hearty  Indian-style dish that combines shredded cabbage and boiled eggs with a rich blend of spices. The cabbage is sautéed until tender with onions, green chilies, garlic, and a mix of turmeric, chili powder, coriander, and garam masala, which gives the dish its deep, aromatic flavor. Boiled eggs are halved and added towards the end, allowing them to absorb the masala while remaining firm. Often finished with curry leaves and a splash of lemon juice or a touch of grated coconut, this dish pairs beautifully with rice, chapati, or even as a filling in wraps, offering a satisfying combination of texture and taste.

 Cabbage Egg Roast Recipe

 Servings: 3-4

 Prep Time: 15 mins | Cook Time: 20 mins

 Ingredients:-

For the dish:

* 2 cups cabbage (shredded)

* 3 boiled eggs (cut in halves or quarters)

* 1 large onion (sliced thin)

* 1 medium tomato (chopped)

* 2 green chilies (slit)

* 1 tsp ginger-garlic paste

* 2 tbsp oil

* Salt to taste

* Fresh coriander (for garnish)

Spices:

* ½ tsp mustard seeds

* ½ tsp cumin seeds

* 1 tsp turmeric powder

* 1 tsp red chili powder (adjust to taste)

* 1 tsp coriander powder

* ½ tsp garam masala

* A pinch of black pepper (optional)


 Step-by-Step Instructions

*  Step 1: Prepare the eggs:-

* Boil 3 eggs (about 8 mins), peel them, and set aside.

* Slice them in half or quarter if you prefer smaller pieces.

 Step 2: Shred and rinse cabbage:-

* Shred about 2 cups of cabbage thinly.

* Rinse in cold water, drain well, and set aside.

 Step 3: Sauté the base:-

* Heat 2 tbsp oil in a pan.

* Add mustard seeds and cumin seeds. Let them splutter.

* Add sliced onions and green chilies. Sauté until soft and golden brown.

* Add ginger-garlic paste. Cook until the raw smell disappears (1–2 minutes).

 Step 4: Add tomatoes and spices

* Add chopped tomatoes and a pinch of salt.

* Cook until tomatoes turn mushy.

* Add turmeric, red chili powder, coriander powder, and black pepper.

* Cook the masala till oil starts to separate slightly.

 Step 5: Cook the cabbage

* Add the shredded cabbage to the pan.

* Sprinkle some salt (be careful if eggs are already salted).

* Mix well with the masala.

* Cover and cook on medium-low heat for 8–10 minutes, stirring occasionally.

* Cabbage should soften but retain a slight crunch.

Step 6: Add eggs and finish

* Once cabbage is cooked and the masala is nicely coated, gently add the boiled egg pieces.

* Sprinkle garam masala and mix lightly without breaking the eggs.

* Roast uncovered for another 2–3 minutes, letting the eggs absorb flavor.

 Garnish & Serve:-

* Garnish with freshly chopped coriander.

* Serve hot with chapati, rice, or as a dry side dish for dal and rice.

ENJOY!!!! 


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