Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon peanut oil

  3. 1/8 teaspoon mustard seed

  4. 1/4 teaspoon cumin seed

  5. 1 green chili pepper -- steamed

  6. and slit lengthwise

  7. 2 cups green cabbage -- finely shredded

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon cracked black pepper

  10. 1 1/2 teaspoons fresh lemon juice

  11. 1 tablespoon chopped roasted hazelnuts

Instructions Jump to Ingredients ↑

  1. 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.

  2. Transfer to a shallow sewing dish. Fold in the hazelnuts Serve immediately.

  3. SERVE with flat bread, pilaf, or cream of wheat cakes.

  4. Recipe from LAXMI'S VEGETARIAN KITCHEN, by Laxmi Hiremath. (1995: Harlow an


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