Cabbage Thoran (Stir-Fry)

Recipe Ingredients

1/3 cup	78ml	Vegetable oil
1/2 lb	227g / 8oz	Potatoes - (peeled), cut in 1 cm cubes
2 teaspoons	10ml	Mustard seeds
1 teaspoon	5ml	Urad dhal or brown lentils - optional
10		Fresh curry leaves
1		Onion - finely sliced
2		Green chiles - (trimmed), halved lengthwise
1 teaspoon	5ml	Turmeric
1 lb	454g / 16oz	White cabbage - finely shredded
1 3/4 oz	49g	Fresh grated coconut
		Salt and pepper
1		Fried green chiles - to garnish

Recipe Instructions

1. Heat 3 tablespoons of the oil in a large frying pan or wok and fry the cubed potatoes for 10 minutes, stirring occasionally, until they are golden on all sides. Drain on kitchen paper and keep them warm.

2. Heat the remaining oil. Add the mustard seeds and cook for 1 minute until they begin to pop. Add the urad dhal or brown lentils, if using, and curry leaves and cook for 3-4 minutes until the lentils are golden. Add the onion and chiles and cook for 5-6 minutes until softened. Add the turmeric, cabbage and salt and pepper. Mix thoroughly, cover and cook for a further 10-15 minutes until softened.

3. Stir in the fried potatoes and half of the fresh grated coconut. Spoon into a warmed serving dish and sprinkle over the remaining coconut. Serve garnished with fried green chiles.

Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London. Owners/chefs Das and Alison Sreedharan.

Description: White potatoes and grated cabbage stained yellow with turmeric topped with "French cut" green chiles.

Source:
BBC Vegetarian Aug 98

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