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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 8 |
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This is an adaptation of a curry I had an a local Indian restaurant. Ingredients:
1 green cabbage, cored and shredded |
kosher salt, to taste |
2 tablespoons peanut oil |
2 teaspoons black mustard seeds |
2 teaspoons asafetida powder |
2 teaspoons cumin seeds |
10 fresh curry leaves |
2 teaspoons ground turmeric |
3 plum tomatoes, chopped |
3 italian frying bell peppers, seeded and thinly sliced crosswise |
1 serrano chili, thinly sliced |
cilantro, roughly chopped |
fresh lime juice |
2 tablespoons sugar |
Directions:
1. Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
2. Heat oil in a 12 skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes.
3. Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6–7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3–5 minutes.
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