| Warm Cabbage Salad with Cracked Pepper | Patta Gobi Salat
Categories: Indian, Cabbage, Vegetarian, Salads,
1 tablespoon of peanut oil
1/8 teaspoon of Mustard seed
1/4 teaspoon of Cumin seed
1 Green chili pepper, steamed
2 cups of Green cabbage; finely
1/4 teaspoon of salt
1/4 teaspoon of Cracked black pepper
1 1/2 teaspoon of Fresh lemon juice
1 tablespoon of chopped roasted hazelnuts
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. Transfer to a shallow sewing dish. Fold in the hazelnuts Serve immediately. SERVE with flat bread, pilaf, or cream of wheat cakes. Serving Size: 3 Recipe from LAXMIS 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: LAXMIS VEGETARIAN KITCHEN* Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 19, 1998 |
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