Cabbage with coconut
Yield: 4 Servings
Ingredients:
- 5 tb Oil
- 1 pn Mustard seeds
- 2 ea Green chiles seeded & -- chopped
- 2 lb Cabbage finely shredded
- 1/4 ts Turmeric
- 1 ts Salt
- 1 pn Sugar
- 3/4 c Coconut fresh grated
- 2 1/2 ts Dry mustard
- 2 tb Water
Instructions:
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
