Friday, December 16, 2011

Coconut and Cabbage - A savory sweet meal

One of the first "Indian" dishes I learned was a variation of this recipe. I went to a 3 night Indian cooking class (Maharashtra actually!) before I met my to-be inlaws.

High quality cooking oil of your choice
Black Mustard Seeds
Chili powder (if you like spicy, you can also just slice a fresh chili of your choice)
(1/2 cup, or more to taste)
Coconut milk (optional, I used 1/3 can)
1/2 head of green cabbage, shredded

In a pan, add oil
When oil is hot, add in mustard seed, allow to crackle
Put a "dash" of hing, stir
Add in onion, stir and cook until translucent.
Add in chili, stir
Add in shredded coconut and fry 1-2 minutes on medium
Add in coconut milk if you are using it
Add in tomato (you can use canned if you want, but drain), stir well, sprinkle turmeric.
Add in shredded green cabbage, stir. Cook until soft. Add salt to taste.

Served with Potato Shrimp Coconut Curry

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