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Cabbage with mustard seeds
Serves 4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
1 small cabbage finely shredded [Savoy]2 tbsp groundnut or corn oil¼ tsp mustard seeds1/8 tsp fenugreek seeds12 curry leaves [fresh, you can freeze the ones you don t use]1 dried red chilli, broken, seeds removed2 small onions, sliced2cm/¾in fresh ginger, finely shredded1.25ml/¾ tsp turmeric powderpinch chilli powder1 tomato blanched, seeds removed, diced.
Method
1. Heat the oil in a large frying pan.2. Toss in the fenugreek and mustard seeds, curry leaves and the chilli (take care, lots of crackles!).3. Lower the heat immediately and add the onions and ginger.4. Cover the pan and soften the onions without colouring for 5 minutes (they should be opaque).5. Add the turmeric and chilli powder to the pan and stir to mix.6. Add the shredded cabbage and salt.7. Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite .8. Stir in the diced tomato, reheat, re-season and serve.
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