Bund Gobi Aur Narial (cabbage With Coconut)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | T | Oil |
| 2 | Bay Leaves | |
| 3/4 | t | Whole cummin seeds |
| 2 | Green chillies, chopped | |
| 700 | g | Cabbage, shredded |
| 3/4 | t | Salt |
| 1/3 | t | Sugar |
| 3 | T | Dessicated coconut |
| 1/2 | t | Ground cummin |
INSTRUCTIONS
Heat the oil in a karahi(wok) over medium heat and add the bay leaves, cumin seeds and the green chillies and let them sizzle for a few seconds. Add the cabbage, salt and sugar and mix. Cover, lower the heat to medium and cook for about 15 minutes until half donw. Add the coconut and ground cumin and fry, stirring constantly for 10-15 minutes until all the moisture has evaporated. Compiled by Imran C. Source-Mum Posted to EAT-L Digest 16 November 96 Date: Sun, 17 Nov 1996 14:27:48 +1000 From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 467.5mg
Potassium: 297.9mg
Carbohydrates: 10.5g
Fiber: 4.4g
Sugar: 5.9g
Protein: 2.2g