with Mustard Seeds
from Lon Hall
Adapted from "The Great Curries of India" by Camellia Panjabi (Simon
& Schuster, 1995)
by the Los Angeles Times Test Kitchen.
Note: Most of you probably don't have a curry (kari) plant in your
back yard like I do.
- 1 (14- to 16-ounce) head cabbage
- 1/4 cup vegetable oil
- 1/3 tsp mustard seeds
- 1 serrano chile, chopped
- 1 tsp minced ginger root
- 10 curry leaves, optional
- 1/4 to 1/2 tsp sugar
But you can usually get the dried leaves (and sometimes the much superior
fresh leaves) from an Indian grocery.
Shred cabbage and soak in salted water to cover 15 minutes.
Heat oil in large skillet over medium-high and add mustard seeds.
When seeds crackle, add chile, ginger and curry leaves.
Saute 1 minute.
Add cabbage, salt and sugar to taste.
Saute, mixing all ingredients well.
Cook uncovered over low heat, stirring occasionally, until done
to preferred consistency.
Makes 4 servings.