This is a simple yet hearty side dish from Sri Lanka that I have adapted from Maninas. Cabbage and coconut combo is hearty and common to South India. Addition of leeks in the SriLankan version makes it an unusual combo.
Ingredients:Cabbage: 1 small cabbage,washed and chopped/shredded finely.
Leeks: 1 washed and shredded (thick white part only )
Coconut: handful of dessicated coconut
Onion: 1 small chopped finely
Green chillies:1-2 as per taste
CurryLeaves: handful and fresh.
Turmeric: a pinch
Tempering spices: 1 -1.5 tsp
Tempering Spices: equal quantities of
Mustard seeds (brown/black)
Wash and chop/shred cabbage and leeks finely.You can split the leaves and then show them running water for cleaning,Then chop /shred them .Finely chop onions and slit chillies as well.
Heat the oil in a pan or wok and add onion, slit green chillies and curry leaves along with a little salt. Cook till the onion is soft.
Add the tempering spices when they sizzle.add turmeric,the shredded cabbage and leek and stirfry till they are cook.No water addition is needed. This will take just a few minutes till the cabbage and the oniony leeks to get cooked but crunchy.Do not cook too much so that the veggies turn limpy.
Add coconut, mix well and cook for a minute or less also adjusting salt.
Serve warm garnished with lemon juice.
The fennel goes very well with the cabbage and the oniony leeks which makes this a unusual side dish.You can increase or decrease the quantity of each veg as per taste.If you like leeks then surely you will love this dish.