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

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