Warm cabbage salad with cracked pepper | patta gobi salat
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Peanut oil |
| ⅛ | teaspoon | Mustard seed |
| ¼ | teaspoon | Cumin seed |
| 1 | Green chili pepper; steamed and slit lengthwise | |
| 2 | cups | Green cabbage; finely shredded |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Cracked black pepper |
| 1½ | teaspoon | Fresh lemon juice |
| 1 | tablespoon | Chopped roasted hazelnuts |
Directions
1. Heat the oil in a wok or skillet over medium-high heat until it ripples when the pan is tilted. Add the mustard and cumin; when the seeds sizzle and slutter, immediately add the Chile. Stir and cook 1 minute. Add the cabbage and stir fry until it is well coated and begins to glisten with the oil, about 5 minutes. Remove from the heat, season to taste with salt and pepper, and sprinkle with lemon juice.
2. Transfer to a shallow sewing dish. Fold in the hazelnuts Serve immediately.
SERVE with flat bread, pilaf, or cream of wheat cakes.
Recipe from LAXMI'S VEGETARIAN KITCHEN, by Laxmi Hiremath. (1995: Harlow & Ratner) >Edited by Pat Hanneman >McServing 74% cff: 72 cals, 6.3g fat.
Submitted to McRecipe 19-Mar-98 Recipe by: LAXMI'S VEGETARIAN KITCHEN* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 19, 1998