- October 2015
- Serves 4-6 as a side dish
- Hands-on time 30 min
A cabbage recipe full of fresh flavours from South India that makes a great side with a spicy meal.
- Vegetarian recipes
- 7.1g (2.7g saturated)
- 6.9g (5.7g sugars)
- 2 green chillies, slit sideways (optional)
- 1 red onion, chopped
- 500g green or savoy cabbage, finely shredded
- 100g frozen peas
- 2 tbsp freshly grated coconut, plus extra to garnish (you can buy fresh coconut pieces in most supermarkets)
- Squeeze lemon juice to serve
For the tempering
- 2 tbsp cold-pressed rapeseed oil or sunflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 dried red chilli
- ¼ tsp ground asafoetida (available from larger supermarkets and specialist shops)
- 10-12 curry leaves (available dried in the spice section of large supermarkets or fresh from Asian grocers or Ocado)
- Heat the oil in a wok until it starts to smoke, then add all the tempering ingredients. When the mustard seeds begin to pop, add the green chillies (if using) and onion and fry for 1 minute, then add the cabbage, peas and a large pinch of salt.
- Cook over a high heat, stirring occasionally, until the cabbage has wilted (about 15 minutes). Add the grated coconut, season to taste and serve hot with a squeeze of lemon.
Tempering is a method used in Indian cooking in which seeds and spices are heated in oil or ghee to release their flavours, then the oil and spices are added to the dish, usually at the end.
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