Spicy South Indian Cabbage
(Cabbage Poriyal)

Serves: 4  Cooking time (approx.): 8 minutes Style: Indian Vegetarian 2  tablespoon(s) oil ½  teaspoon(s) mustard seeds ½  teaspoon(s) split black gram 4  green chillies chopped 6  curry leaves 2  medium onion(s) chopped finely 1  medium cabbage shredded 1  teaspoon(s) cumin powder ½  teaspoon(s) black pepper powder 1  garlic clove grated 4  tablespoons grated coconut a pinch of turmeric powder and salt to taste 1  teaspoon(s) lime juice Heat the oil in a heavy-based pan. Drop in the mustard seeds and let them crackle. Add the split black gram and fry till it is light brown. Add the green chillies, curry leaves and the chopped onions. Fry on medium heat for about 3  minute(s) or till the onions are pale. Add the cabbage and the rest of the ingredients except the salt and lime juice. Stir-fry on high heat till the cabbage is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low heat for about 5  minutes or till the cabbage is yet crunchy but cooked. Mix in the lime juice. Keep covered for 2 minutes TIP: Cabbage must not be over cooked and tastes the best when crunchy and firm. Overcooking of vegetables leads to loss of important nutrients. Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti, Chapati, Pooris).

 
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