500 g (1.1 lb) Cabbage (bandh gobhi), finely shredded
3 tbsp (45 ml) 1 1/2 fl oz Coconut (nariyal) oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1/2 cup (60 g) 2 oz Onions, chopped
3 Green chillies, chopped
a few Curry leaves (kadhi patta)
1/2 tsp Split black gram (urad daf)
3 tbsp (45 ml) 1 1/2 fl oz Coconut (nariyal) oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1/2 cup (60 g) 2 oz Onions, chopped
3 Green chillies, chopped
a few Curry leaves (kadhi patta)
1/2 tsp Split black gram (urad daf)
Grind to a paste:
1/2 tsp (1 g) Cumin (jeera) seeds
1/2 tsp (1 g) Aniseed (saunf)
5 Black peppercorns (sabut kali mirch)
5 Garlic (lasan) cloves
1/4 Coconut, grated
Salt to taste
1/2 tsp (1 g) Aniseed (saunf)
5 Black peppercorns (sabut kali mirch)
5 Garlic (lasan) cloves
1/4 Coconut, grated
Salt to taste
method
1. Heat the coconut oil in a steel pan; add mustard seeds, onions, green chillies, curry leaves, and split black gram. Saute till the black gram turns light golden brown.
2. Add the cabbage and the cumin seed paste. Stir well. Mix half the grated coconut and check for seasoning. Cover and cook on low heat for 12-15 minutes.
3. Serve hot, garnished with the remaining coconut.
2. Add the cabbage and the cumin seed paste. Stir well. Mix half the grated coconut and check for seasoning. Cover and cook on low heat for 12-15 minutes.
3. Serve hot, garnished with the remaining coconut.
serving amount
serves: 2 - 4
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