Photo by Andrew Cebulka

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4-5 servings

  • 5 tablespoons canola oil, separated
  • ½ teaspoon asafetida
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • ½ teaspoon salt, or to taste
  • 1 teaspoon ground black pepper
  • 2 teaspoons ginger paste
  • 1 teaspoon garlic paste
  • 3½ cups yellow onion,
  • thinly sliced lengthwise
  • ¾ small head green cabbage,
  • cored and finely cut lengthwise (about 4½ cups)
  • 1 cup unsweetened shredded coconut
  • 1 cup sweetened shredded coconut
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole fennel seeds
  • 1 tablespoon whole black mustard seeds
  • 4 whole dried red chilies
  • 2 teaspoons lime juice
  1. In a large frying pan, heat 4 tablespoons canola oil over medium-high heat. Add asafetida, cayenne pepper, turmeric, cumin, coriander, garam masala, pepper, and salt. Sauté for 3 minutes.
  2. Turn heat down to medium and add ginger and garlic paste, mixing well. Sauté 4 minutes. Stir in onions and cook 8 minutes.
  3. Add cabbage. Coat with spice mixture and cook for 10 minutes or until cabbage is translucent.
  4. Turn heat to low and add unsweetened and sweetened coconut. Mix well. Turn off heat and set aside.
  5. In a small frying pan, heat 1 tablespoon canola oil on medium high. When oil is hot add cumin and fennel seeds. Fry until seeds are lightly browned, about 4 minutes.
  6. Carefully add black mustard seeds and whole red chilies. Sauté for another 3-4 minutes until black mustard seeds begin to pop. Immediately remove from heat and add mixture with oil to cabbage. Add lime juice. Stir cabbage mixture and serve.
  • from Lavanya Sabin of Charleston, SC

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