How to make crispy cabbage sabzi: Whenever you make cabbage vegetable, then definitely adopt these easy tips. Believe that both the taste and texture of your vegetable will be perfect.
Cabbage is a vegetable that gets cheap, healthy and easily found in every season. But often when we make its vegetable, it releases water and the taste and texture of the vegetable gets spoiled. Many times the vegetable also seems to be sticky and the fun of eating becomes half. Actually, the quantity of water in cabbage is high. If it is not cooked properly, it soon releases water. But by adopting some kitchen hacks, you can get rid of this problem. Let us know those 3 easy tips, which will make your cabbage vegetable even more tasty.
Squeeze cabbage and squeeze the cabbage first
Before making the vegetable, cut the cabbage and sprinkle a little salt and leave it for 10–15 minutes. Applying salt removes excess water. After this, squeeze it by hand and separate the water. This will not release vegetables and crispy while cooking.
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Put gram flour or semolina in cabbage vegetable
If you cook cabbage on low heat, then it will slowly start releasing water. So always cook it on high flame. Cabbage on high flame dry its water soon and the taste of vegetable also remains intact. You can also add a little gram flour or semolina to the cabbage vegetable. This will not release water and the vegetable will make it even more tasty.
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Pour tomatoes and salt later
If you add salt and tomatoes in the cabbage, then it will release more water. So first fry onion, spices and cabbage well. When the vegetable is cooked half, add salt and tomatoes. This will not make the texture of the vegetable wet.