Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A South Indian street-food stir-fry of chopped egg, onion and spices, made with shredded cabbage in place of flatbread, with raita.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 6 eggs, beaten
- 300 g white cabbage, finely shredded
- 1 tbsp oil
- ½ tsp fennel seeds
- 1 sprig of curry leaves (about 12 leaves)
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 1 green chilli, chopped
- 1 tomato, chopped
- 1 tsp chilli powder
- 1 tsp garam masala
- ½ tsp ground turmeric
- Salt and black pepper
- 1 small handful of fresh coriander (cilantro), chopped
- 150 g Greek yoghurt, for the raita
- ¼ cucumber, grated
- ½ tsp ground cumin
Method
- Heat the oil in a wok, add the fennel seeds and curry leaves for 30 seconds, then the onion, and stir-fry for 3 minutes.
- Add the garlic, chilli and tomato for 2 minutes, then the chilli powder, garam masala and turmeric.
- Add the cabbage with a pinch of salt and stir-fry for 4 minutes until it softens but still has some bite.
- Push everything to one side, pour the eggs into the space and let them set for 30 seconds, then chop and toss everything together with a metal spatula for 1–2 minutes.
- Season with black pepper, scatter with coriander and serve with the raita (yoghurt, cucumber, cumin and a pinch of salt mixed together).
Swaps and tips
Kothu means chopped, and the clatter of the spatula is part of the dish in Tamil Nadu and Sri Lanka. A bag of ready-shredded coleslaw cabbage saves time.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 19 g | 7 g | 28 g | 458 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
