Cuisine: India
Ingredients:
Cabbage - 1/2 kg
Coconut oil - 3 tablespoons
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Dry red chilies - 2
Curry leaves - 2 sprigs
Salt - as required
Turmeric powder - 1/4 teaspoon
Black pepper powder - 1/2 teaspoon
Method:
Take off the loose layers on top off the cabbage and wash it. Chop it into 6 pieces vertically and slice it thinly. Heat oil in a kadai/pan and add mustard seeds and cumin seeds. Once they start to splutter, add dry red chilies and curry leaves. Sauté for a couple of seconds and add sliced cabbage. Sauté until the cabbage is 70% soft. Do not cook the cabbage completely as the pungency of the cabbage will become stronger. Add salt, turmeric powder and black pepper powder. Mix well and turn off the stove. Serve as a side dish for rice or roti.
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