Ingredients
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2 tbsp coconut Oil
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3/4 tsp Black mustard seeds
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3/4 tsp Cumin Seed
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3 Eschalots
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1/2 Onion
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3 Garlic Cloves
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1 Green chilies
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12 Curry Leaves
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1/2 tsp Turmeric powder
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1/2 cup Desiccated coconut
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1/2 cup Water
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3/4 tsp Salt
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1/4 small Red cabbage
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2 small Carrots
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1/4 cup Fresh cilantrofor garnish
Directions
Steps
|
1
Done
|
Melt oil in a skillet over medium high heat. Add black mustard seeds and cook for 30 seconds – they will pop and sizzle. Add cumin seeds and cook for more 30 seconds. Add eschalot, onion, garlic and green chili cook for 5 minutes until softened but not golden. Add turmeric and curry leaves, cook for a minute. |
|
2
Done
|
Add coconut, water and salt. Cook until water mostly evaporates – about 2-4 minutes. |
|
3
Done
|
Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well – the cabbage should wilt from the heat. |
|
4
Done
|
Toss through coriander. Serve warm or at room temperature. |
