Cabbage with Black mustard seeds (Muttakos Poriyal)

[Monica Bhide]

Cabbage with Black mustard seeds (Muttakos Poriyal)

Recipe from Monica Bhide's upcoming book, Everything Indian, copyright © 2003 Adams Media

• 2 T vegetable oil
  
• 1 tsp black mustard seeds
  
• 2 small dried red chilies, roughly pounded
  
• 8 curry leaves
  
• 1 lb cabbage, finely shredded
  
• Salt to taste
  
• 1/2 tsp turmeric powder
  
• 1/4 tsp red chili powder
  
• 2 T dried coconut flakes
  

In a large skillet heat the oil on medium heat. Add the mustard seeds, red chilies and curry leaves. When the mustard seeds being to crackle add the cabbage.

Saute the cabbage for about 2 minutes. Add the salt, turmeric and red chili powder. Mix well and sauté for another minute.

Cover the cabbage and cook on low heat till the cabbage is tender. During the cooking process, stir occasionally. If the cabbage appears too dry or to be sticking to the pan, add a few tablespoons of water.

Add the coconut and cook for another 2 minutes on medium heat.

Serve hot.

Keywords: Side, Vegetables, Lunch, Indian, The Daily Gullet

( RG502 )