2 T. Coconut Oil
1 t. Black Mustard Seeds
1 medium Shallot, small dice
½ t. ground Turmeric
1/8 t. ground Asafoetida (optional)
5-6 fresh Curry leaves (or ½ t. dried)
1-2 Serrano peppers, slit lengthwise
4 cups packed shredded Cabbage (green and/or purple)
2-3 T. grated Coconut (unsweetened)
2-3 T. chopped fresh Cilantro
Salt to taste
1-2 t. lemon juice
Heat coconut oil in a large saute pan. Add the mustard seeds and wait till they splutter (cover, or use a splatter screen). Add the shallot, turmeric, asafoetida, curry leaves and serrano chilis. Stir frequently for 1-2 minutes, or until shallot softens and spices are fragrant.
Add cabbage, some salt to taste, and mix well. Cover the pan with a lid (or foil) and let it cook in its own water, stirring occasionally for about 5 minutes. When the cabbage is tender/wilted, mix in the grated coconut, cilantro and lemon juice. Adjust seasonings and serve warm.
Serves about 4 as a side dish.
Recipe courtesy of Sushma Marur. Specialty ingredients can be found at Indian markets such as Bazaar in Vallejo (4380 Sonoma Blvd.).