Cabbage Koora - cooking recipe

Ingredients
    3 tablespoons cooking oil
    2 dried red chile peppers, broken into pieces
    1 tablespoon skinned split black lentils (urad dal)
    1 teaspoon split Bengal gram (chana dal)
    1 teaspoon mustard seed
    1 sprig fresh curry leaves
    1 pinch asafoetida powder
    4 green chile peppers, minced
    1 head cabbage, finely chopped
    1/4 cup frozen peas (optional)
    salt to taste
    1/4 cup grated coconut
Preparation
    Heat the oil in a large skillet over medium-high heat; fry the red chile peppers, urad dal, chana dal, and mustard seed in the hot oil. When the urad dal begins to brown, add the curry leaves and asafoetida powder; stir. Add the green chile peppers and continue cooking 1 minute more. Stir the cabbage and peas into the mixture; season with salt; cook and stir until the cabbage begins to wilt, but remains somewhat crunchy, about 10 minutes. Toss the coconut into the mixture and cook for 2 minutes more. Serve immediately.

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