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Stir Fry Cabbage with Green Mango Recipe
|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|
Calories 299 Calories from Fat 174
% Daily Value*
Total Fat 20 g30.3%
Saturated Fat 1.7 g8.3%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 35.1 mg1.5%
Total Carbohydrates 32 g10.5%
Dietary Fiber 5.7 g22.7%
Sugars 22 g
Protein 3 g5.7%
Vitamin A 144.5% Vitamin C 176.1%
Calcium 6.1% Iron 5.2%
*Based on a 2000 Calorie diet
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.