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South Indian Cabbage (Dakshini Band Gobi)

South Indian Cabbage (Dakshini Band Gobi) Categories: Vegetarian|Indian
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Madhur Jaffrey, World Vegetarian p.152

    1/4 cup  oil
      Geneous pinch of asafetida
    1 tsp  whole brown mustard seeds
    1 tsp  urad dal, chana dal, or yellow split peas (or soy beans)
    5-6  whole fenugreek seeds
    2-3  whole dried red chilies
    10  fresh curry leaves, (or basil leaves as substitute)
    1 3/4 lbs  fresh green cabbage, (about 1/2 head), shredded
    1-1 1/4 tsp  salt

Heat oil in wok over medium heat, add asafetida, mustard seeds, urad dal. Add fenugreek seeds, red chile. Allow dal to get red and chilies to turn dark. Add curry leaves, cabbage, salt, stir and cook for a minute. Cover and reduce heat to low, cook 6-8 minutes until cabbage is completely wilted. Uncover adn cook for another minute or two, adjust seasoning.

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