Cabbage with Mustard Seed and Coconut

Cabbage with Mustard Seed and Coconut

(Adapted from Vegan Indian Cooking – Anupy Singla)

Ingredients:

  • 4 tablespoons split mapte beans – cover with boiling water and let sit around 10-15 minutes while preparing the rest of the recipe.
  • 1 teaspoon asafoetida powder
  • 2 teaspoons black or brown mustard seeds
  • 20-24 curry leaves chopped
  • 5 tablespoons unsweetened shredded coconut
  • 1 large head of cabbage, shredded
  • ½ to 1 teaspoon salt
  • 2 to 4 cayenne chili peppers split stems removed, seeds removed
  • 1 medium hopped onion (about a cup)
  • 1/3 – ½ cup water
  • ½ inch fresh grated ginger
  • ½ large carrot grated

Directions:

  1. Put mustard seeds in a deep non-stick pan on medium-high heat. Shake until they pop.
  2. Add onion, asafetida powder, drained mapte beans and stir.
  3. Add curry leaves and stir
  4. Add coconut. BE CAREFUL not to burn.
  5. Add cabbage, salt, peppers with 1/3 cup water and stir.
  6. Add in carrot.
  7. Serve warm or cold

Note: May garnish by adding roasted cumin and turmeric