| 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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