Try this Warm Cabbage Salad with Cracked Pepper | Patta Gobi Salat recipe, or contribute your own.Suggest a better description
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
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 3|
|Calories from Fat: 197 (82%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 10.1mg||0 %|
|Potassium 339.8mg||9 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 5.4g|
|Protein 5.3g||8 %|
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Calories per serving: 240
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