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

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