Thursday, March 10, 2016



If you have been following my blog, you would have guessed by now that my husband and I are fond of mushrooms. I look out for different dishes which use mushrooms as they have many benefits for  health. Therefore elsewhere in this blog you will find recipes for dishes like Mushroom Mint Pulao, Kadai Mushroom, and Mushroom Chettinad.

Today's recipe is adapted from Padhu's Kitchen as I was attracted by this somewhat unusual combination of mushrooms with cabbage. Both take very little to cook and this dish is simple to make. This dish tastes great and goes well with both rice and rotis.

  • Mushrooms, 200 gms
  • Cabbage, finely shredded, 1 cup
  • Cumin Seeds, 1 tsp
  • Onions, medium-sized, 2
  • Chilli Powder, 1 tsp or to taste
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
  • Spring Onion Greens, chopped, 1/3 cup
  • Oil, 1 tbsp

Clean and slice the mushrooms and keep aside.
Wash and shred the cabbage and keep aside.
Cut the onions into thin slices and keep aside.
Heat oil in a kadhai and when  it gets hot add the cumin seeds. Once they sizzle, add the thinly sliced onions and saute till the onions become translucent.
Add the finely shredded cabbage, sprinkle a little water, and mix well.
Cover and cook on medium/low flame till the cabbage is nearly cooked
Then add chilli powder, turmeric powder, the sliced mushrooms and salt as required. Mix well.
Do not add any more water as the mushrooms leave water when you add salt
Also ensure that the cabbage does not get overcooked.
Continue to cook covered over medium/low flame, stirring from time to time until the mushrooms are done
Lastly, add the chopped spring onion greens and cook for a couple of minutes more.
Serve hot.

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