Wednesday, 17 April 2013


This is an Indo-Chines stir fry. Butternut -  a winter squash and the red cabbage helps to keep yourself warm on a cold day. Eating the right vegetable and making use of the vegetables available during the season makes sense.  Butternuts and red cabbage are in season and so make use of it with this yummy stir fry.

Ingredients: (serves 4)

Butternut-1 (chopped into medium sized cubes)

Red cabbage- 2 cups

Onion- 1 tbspn(finely chopped)

Ginger- garlic paste- 1 tspn

Garam masala powder- 1 tspn

Turmeric powder- 1 tspn

Chilly powder-1 tspn

Dark soy sauce- 1 tspn

Sesame oil / any cooking oil- 1 tbspn

Chopped cilantro leaves- to garnish

Salt to taste


Place the chopped butternut in a pot of boiling water and blanch for 5 minutes(just cooked enough for stir frying). Pour the blanched squash into a colander to drain all the water.

Heat the pan and add the oil. When the oil is hot add the onions followed by ginger- garlic paste. Add the blanched butternut and then the red cabbage and mix well. Remember to cook under medium fire. Now add all the spices, salt and the soy sauce and keep stirring continuously for 2 to 3 minutes.

Switch off the fire, garnish with cilantro leaves and serve with hot rice or roti.

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