A delicious South Indian dish in 5 minutes

I know it sounds like clickbait but here me out okay. I stumbled on this recipe only a month ago and it is the easiest, low stakes recipe with a high reward I've ever made. I mention South Indian here because if chili, mustard seed, and coconut is not your friend this may not be for you. Although I usually eat this with a side of thayir sadham or peruppu (dhal), you could just eat this stand alone. Also this recipe can be followed with almost any vegetable you have in the fridge and need to use, maybe not tomatoes, but you never know it might work.

What you'll need . . .

• Cabbage, Brussel Sprouts, Peas, or Carrots, (or literally any other vegetable)

• Mustard Seeds

• 1-2 dried red chilies (depending on your spice tolerance)

• Curry Leaves (fresh or dried)

• Vegetable Oil (or any other oil)

• Turmeric (optional)

• Salt (optional)

  
  

If you need a recipe I've linked one down below, but don't be afraid to tweak this recipe out. It's amazing what you can do with just a few vegetables and some seasoning. If you're feeling tired it's a great option to add some colors to your plate with rice.

Cabbage and Brussel Sprouts Curry

Serves 4

5 min prep

5 minute cook

Ingredients:

• 1/2 large cabbage, chopped

• 5 brussel sprouts chopped

• 2 tablespoon mustard seeds

• 1-2 dried chilies, to taste

• A handful of curry leaves, washed

• 1 tablespoon vegetable oil

• 1 teaspoon turmeric (optional)

• A dash of salt (optional)

This the easiest South Indian recipe I've ever seen. I start by adding some mustard seeds to a an oiled pot wait until they pop, then add the curry leaves and red chilies. Then I just plop on some of the vegetables and cook until they become tender. Then it's done, if you want you can add some turmeric for some nutrition and flavor as well as salt.

I personally like having this with a side of tomato dhal, or just regular dhal, with rice. Those recipes take a bit longer, but here's my favorite for tomato dhal.