Hi, an Indian special. cheers.
Peppery Hot Cabbage Salad
Mustard oil has lots of character so the dish greatly benefits from its use.
1 tbsp mustard oil
small pinch asafoetida (available in Asian stores and some supermarkets)
¾ tsp brown mustard seeds
igella seeds (available in Asian stores and some supermarkets)
small dried red chillies, whole
1 tsp black gram lentils (urad dal), skinned, split and washed
1 tbsp chopped peanuts
10 curry leaves (available fresh or dried from Asian grocers)
½ large cabbage head, finely shredded
salt, to taste
1.In a large wok or non-stick saucepan, heat the oil until it is smoking (NB – Do not leave hot oil unattended). Remove the pan from the heat and allow the oil to cool for ten seconds. Return the pan to the hob, turn the heat down and fry the asafoetida and mustard and nigella seeds for 30 seconds. Add the chillies, lentils and peanuts and fry for a further minute or until the lentils have started to colour.
2.Once cooked, stir in the curry leaves, cabbage and salt, to taste. Stir-fry for ten minutes making sure that the cabbage retains some firmness.
3.To serve, distribute the cabbage between 2-3 serving plates.