World Cuisine

  • 500 g (1 lb) white cabbage, roughly chopped
  • 150 ml (¼ pint) boiling water
  • 1 tablespoon vegetable oil
  • 2 teaspoons urad dhal (dried lentils)
  • 1 teaspoon black mustard seeds
  • 1 dried red chilli, finely chopped
  • 6–8 curry leaves
  • 2 tablespoons grated fresh coconut
  • salt and pepper

Put the cabbage into a large saucepan with the water, cover and cook over a medium heat for 10 minutes, stirring occasionally. Drain, return to the pan, set aside and keep warm.

Meanwhile, heat the oil in a small nonstick frying pan and add the urad dhal, mustard seeds and chilli. Stir-fry for 1–2 minutes and when the dhal turns light brown add the curry leaves. Fry, stirring constantly, for 2 minutes.

Pour the spiced oil over the cabbage, stir in the coconut, season with salt and pepper and serve hot.

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