A quick stir-fry dish, eaten as a side dish with rice or as a main dish.
- 1 tbsp sesame oil
- ¼ tsp black mustard seeds
- 1 onion, finely chopped
- 1 tsp garlic paste
- 1 fresh chilli, cut into small pieces
- 1 sprig curry leaves
- ¼ cabbage, thinly sliced
- 2 eggs, lightly beaten
- 3-4 lettuce leaves, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a wok over medium heat. When hot, add the mustard seeds and wait for the seeds to pop.
Add the onion and fry until brown. Add the garlic and chilli. Add the curry leaves and cabbage, and stir-fry until the cabbage is cooked.
Add the eggs and continue to fry until the ingredients are well combined.
Season to taste with salt. To serve, add the lettuce and toss to combine.