Cabbage with coconut
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Oil |
| 1 | pinch | Mustard seeds |
| 2 | eaches | Green chiles, seeded & chopped |
| 2 | pounds | Cabbage, finely shredded |
| ¼ | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| 1 | pinch | Sugar |
| ¾ | cup | Coconut, fresh, grated |
| 2½ | teaspoon | Dry mustard |
| 2 | tablespoons | Water |
Directions
Heat oil in a large skillet & fry mustard seeds until they begin to pop. Add chiles, cabbage & turmeric & cook gently for about 5 minutes. Cover & cook until the cabbage is tender.
Mix the dry mustard with the water to make a paste. Add the paste along with the remaining ingredients to the skillet. Cook, stirring, until the liquid has almost been absorbed. Serve with boiled rice or bread.
Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-13-95