South Indian Cabbage (Vegan)

[Guest guest]

For those of you who, like me, enjoy their food on the spicy side, this

might please ;=) The recipe is not one of my own but comes from Madhur

Jaffrey's _World Vegetarian_. We enjoy it as part of a larger meal.

 

SOUTH INDIAN CABBAGE (Dakshini Band Gobi) (Vegan)

 

One quarter cup peanut or canola oil

Generous pinch of ground asafetida

One teaspoon whole brown mustard seeds

One teaspoon urad dal, chana dal or yellow split peas

Five to Six whole fenugreek seeds

Two to three whole dried hot red chillies

Ten fresh curry leaves (I used dried)

One and three-quarter lb. fresh green cabbage (half a large head)

on to one and a quarter teaspoons salt

 

Remove hard core from cabbage and shred, as in coleslaw.

Put oil in large, wide pan and set over medium-high heat. When hot, put

in the asafetida. A second later put in the mustard seeds and urad dal.

As soon as the mustard seeds start to pop, a matter of seconds, put in

the fenugreek seeds and red chillies. Allow the dal to get red and the

chillies to turn dark. Now put in first the curry leaves and then the

cabbage and give a few quick stirs. Add the salt. Stir and cook for a

minute. Cover, turn heat to low, and cook for 6 to 8 minutes or until

the cabbage has wilted completely. (You may add a sprinkling of water if

needed.) Uncover and taste for salt. Stir and cook for another minute or two.

 

Serves 4.

 

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