THE COCONUT-CRUNCH LEAVES

(Our Play on Cabbage Foogath)

THE COCONUT-CRUNCH LEAVES

Ingredients: 400g White cabbage (finely shredded), 2 tbsp Coconut oil, 1 tsp Mustard seeds, 10 Curry leaves, 1 tsp Turmeric, 1 tsp Chili flakes, 0.5 tsp Salt, 50g Fresh grated coconut...

Ingredients

  • 400g White cabbage (finely shredded)
  • 2 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 10 Curry leaves
  • 1 tsp Turmeric
  • 1 tsp Chili flakes
  • 0.5 tsp Salt
  • 50g Fresh grated coconut

Cooking Method

  1. The Temper Heat coconut oil and sizzle mustard seeds and curry leaves until they pop.
  2. The Scorch Add cabbage and turmeric; stir-fry on high heat for 5 minutes until tender but crunchy.
  3. The Bloom Add chili flakes and a tiny 10ml splash of water to help the spices stick.
  4. The Marriage Toss in the grated coconut; stir for 1 minute until fragrant.
  5. The Final Flourish Finish with a squeeze of fresh lemon to cut through the coconut richness.

Cuisine: Indian

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