| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | *new-acq, India, Mcrecipe, Salads, Vegetarian | 3 | Servings |
INGREDIENTS
| 1 | tb | Peanut oil |
| 1/8 | ts | Mustard seed |
| 1/4 | ts | Cumin seed |
| 1 | Green chili pepper; steamed and slit lengthwise | |
| 2 | c | Green cabbage; finely shredded |
| 1/4 | ts | Salt |
| 1/4 | ts | Cracked black pepper |
| 1 1/2 | ts | Fresh lemon juice |
| 1 | tb | Chopped roasted hazelnuts |
INSTRUCTIONS
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. SERVE with flat bread, pilaf, or cream of wheat cakes. Recipe from LAXMI'S VEGETARIAN KITCHEN, by Laxmi Hiremath. (1995: Harlow & Ratner) >Edited by Pat Hanneman >McServing 74% cff: 72 cals, 6.3g fat. Submitted to McRecipe 19-Mar-98 Recipe by: LAXMI'S VEGETARIAN KITCHEN* Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 19, 1998
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