Cabbage salad may not be the right name for it.. Its actually a mix of dudhi (white bottle gourd) and cucumber in a super fresh and crunchy mix. But for some reason white bottle gourd is not a very popular vegetable, specially with my hubby. And I just cant think of a nice fancy name for this dish.. So...cabbage salad it is.
I made it on a day when I barely had the time to cook but had loads of fresh vegetables at home. So I tried mixing some veggies for a really fast meal. It turned out so good that my hubby wanted me to make it again for dinner! By then he knew it had bottle gourd and he still wanted more...now that is a victorious moment! I made it in small quantities and have given the ingredients accordingly. Thing with this dish is the vegetables need to be really fresh and tender. I don't peel the bottle gourd if its a small one.
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Prep Time: 10 minutes
1/4 piece of a medium sized fresh cabbage
Approx 6" lengthwise piece of fresh *young bottle gourd
1 cucumber
1 green chilli minced
1 tsp mustard seeds
1 sprig curry leaves
1/2 lemon
Optional: dash of any spice of your preference
Few drops of oil (olive, peanut,coconut go well with it)
Grate all the vegetables, keep them separately.
Heat oil in a shallow pan, and add the mustard seeds.
Once they start popping add the curry leaves and green chili
Add the bottle gourd and cabbage and mix well.
Let it heat through and let it cook for a minute till the vegetables look tender but still retain their color.. ( its important not to over cook)
Remove from the flame and transfer to a bowl
Add the cucumber, salt to taste, optional spice powder and lemon juice.
Mix well and serve
This goes well with dal and rice and as salad, as a sandwich filling, topping over toasted bread, as a filling with cashew cream cheese in pau its yum!
I made it on a day when I barely had the time to cook but had loads of fresh vegetables at home. So I tried mixing some veggies for a really fast meal. It turned out so good that my hubby wanted me to make it again for dinner! By then he knew it had bottle gourd and he still wanted more...now that is a victorious moment! I made it in small quantities and have given the ingredients accordingly. Thing with this dish is the vegetables need to be really fresh and tender. I don't peel the bottle gourd if its a small one.
Please visit us on recipes.ourfoodprint.com, for these recipes and many more!
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| Cabbage salad and cashew cream cheese in pau |
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| Cabbage salad |
1/4 piece of a medium sized fresh cabbage
Approx 6" lengthwise piece of fresh *young bottle gourd
1 cucumber
1 green chilli minced
1 tsp mustard seeds
1 sprig curry leaves
1/2 lemon
Optional: dash of any spice of your preference
Few drops of oil (olive, peanut,coconut go well with it)
Grate all the vegetables, keep them separately.
Heat oil in a shallow pan, and add the mustard seeds.
Once they start popping add the curry leaves and green chili
Add the bottle gourd and cabbage and mix well.
Let it heat through and let it cook for a minute till the vegetables look tender but still retain their color.. ( its important not to over cook)
Remove from the flame and transfer to a bowl
Add the cucumber, salt to taste, optional spice powder and lemon juice.
Mix well and serve
This goes well with dal and rice and as salad, as a sandwich filling, topping over toasted bread, as a filling with cashew cream cheese in pau its yum!
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