Title: Warm Cabbage Salad with Cracked Pepper | Patta Gobi Salat
Categories: *new-acq, India, Mcrecipe, Salads, Vegetarian
Yield: 3 Servings

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

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 LAXMI'S 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: LAXMI'S VEGETARIAN KITCHEN*

Posted to MC-Recipe Digest by KitPATh on Mar 19,
1998