Warm Cabbage Salad With Cracked Pepper | Patta Gobi Salat

Recipe Ingredients

1 tablespoon	15ml	Peanut oil
1/8 teaspoon	0.6ml	Mustard seed
1/4 teaspoon	1.3ml	Cumin seed
1		Green chili pepper - steamed
		And slit lengthwise
2 cups	474ml	Green cabbage - finely shredded
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Cracked black pepper
1 1/2 teaspoons	7.5ml	Fresh lemon juice
1 tablespoon	15ml	Chopped roasted hazelnuts

Recipe Instructions

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 and

Source:
LAXMI'S VEGETARIAN KITCHEN*

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.