Ingredients:
1 tablespoon mustard oil
1 tablespoon black mustard seeds
2 bay leaves
1 medium heads of cabbage ( cored and finely shredded)
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon chili pepper flakes (optional)
4 fresh, hot green chilies ( , , cut into long thin strips)
1/3 cup grated desiccated coconut
Directions:
First heat the mustard oil in a wok (or large frying pan).
When the oil is heated, add the mustard seeds and bay leaves.
When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar.
Quickly toss the cabbage in the oil until it’s lightly coated with oil and add coconut, green chili and optional pepper flakes.
Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy).
Serve with Basmati rice.
Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage.
Servings: 2-4
Time preparation: 10 min.
Time total: 20 min.