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This dish is cooked with just three spices with an amazingly delicious taste. The cabbage retains all the nutrients because of the quick cooking method.
1 tablespoon plain Olive Oil
|½ teaspoon Black Mustard Seeds|
|½ teaspoon Cumin Seeds|
|1-2 small Red Chilli, cut into julienne strips|
|1 small Green Cabbage, finely shredded|
|½ teaspoon Salt, or to taste|
|2 tablespoons unsweetened, Desiccated Coconut|
1. Heat the Oil to smoking point and add the Mustard Seeds, followed by the Cumin and Chilli.
2. Add the Cabbage and Salt, stir-fry for 3-4 minutes.
3. Add the coconut, stir-fry for 1 minute, remove from the heat and serve.
This recipe is from Mridula Baljekar's book Fat Free Indian Cooking published by John Blake Publishing.
© Mridula Baljekar. All rights reserved.