Wednesday, February 22, 2017

Stir-Fried Cabbage with Shrimp & Peas

Bandha Kopi Chingri Maach
Shrimp adds a depth of flavour to any and all vegetables and pasta. Generally, I like to cook the cabbage to a deep, golden brown which takes a lot longer. Leaving the cabbage crisp and crunchy cuts back on the time and effort it takes to make this side dish. Cooking it on medium heat allows everything to cook in their own juices, so I don't add water unless it sticks to the bottom of the pan. Serve this with steaming, hot rice or tortillas.


Stir-Fried Bitter Melon & Potatoes

Karola Alu Bhaja
Bitter melon is a super food for diabetics and can be cooked in a variety of ways. Here I've simply stir-fried it with potatoes and pumped up the taste with shrimp floss powder.

Shrimp Powder
The bitter melons or ucche I found in the Indian supermarket were young and tender, so I left the seeds intact. They added a crunch in contrast to the soft potatoes. This side dish goes well with hot rice or chapatis/tortilla.