Warm Cabbage Salad with Cracked Pepper | Patta Gobi Salat

Warm Cabbage Salad with Cracked Pepper | Patta Gobi Salat Ingredients

1 tb Peanut oil	1/4 ts Salt
1/8 ts Mustard seed	1/4 ts Cracked black pepper
1/4 ts Cumin seed	1 1/2 ts Fresh lemon juice
1 Green chili pepper; steamed	1 tb Chopped roasted hazelnuts
2 c Green cabbage; finely

Instructions for Warm Cabbage Salad with Cracked Pepper | Patta Gobi Salat

1. Heat the oil in a wok or skillet over medium-high heat until it ripples when the pan is tilted. Add the mustard and cumin; when the seeds sizzle and slutter, immediately add the Chile. Stir and cook 1 minute. Add the cabbage and stir fry until it is well coated and begins to glisten with the oil, about 5 minutes. Remove from the heat, season to taste with salt and pepper, and sprinkle with lemon juice. 2. Transfer to a shallow sewing dish. Fold in the hazelnuts Serve immediately. SERVE with flat bread, pilaf, or cream of wheat cakes. Recipe from LAXMIS VEGETARIAN KITCHEN, by Laxmi Hiremath. (1995: Harlow & Ratner) >Edited by Pat Hanneman >McServing 74% cff: 72 cals, 6.3g fat. Submitted to McRecipe 19-Mar-98 Recipe by: LAXMIS VEGETARIAN KITCHEN* Posted to MC-Recipe Digest by KitPATh on Mar 19, 1998

Main Ingredient: PepperCuisine: Indian

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Ingredient Insight - look inside this recipe

Cabbage	Cumin	Hazelnut	Lemon
Mustard	Salt

Indian Mcrecipe Salads Vegetarian Mustard Cabbage Lemon Pepper Lunch

for flavor and categorization

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