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Ingredients (11)

  • 1 tablespoon sunflower oil
  • 1 1/2 tablespoons black mustard seeds
  • 10-12 fresh curry leaves
  • 1 teaspoon dried urad dhal
  • 2 onions, halved and very thinly sliced
  • 2 dried red chiles
  • 1 teaspoon turmeric
  • 1 pound green or white cabbage, very finely shredded
  • 1/2 cup water
  • Salt
  • Freshly grated coconut, to garnish
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Nutritional Information
  • Calories107
  • Fat4.63g
  • Saturated fat0.61g
  • Trans fat0.0g
  • Carbs15.64g
  • Fiber5.06g
  • Sugar6.57g
  • Protein3.26g
  • Cholesterol
  • Sodium500.05mg
  • Nutritional Analysis per serving (4 servings) Powered by

Mustard seeds cooked in hot oil until they “pop” have a sweet, nutty taste, and are a classic flavoring for many Indian vegetable dishes. They work well here combined with lightly cooked, sweet and tender cabbage.

See also our braised red cabbage with bacon recipe.


  1. 1Heat the oil in a large, nonstick frying pan over medium heat. Add the mustard seeds; when they start to “pop,” add the curry leaves and urad dhal. Stir-fry for 2-3 minutes or until dhal starts to brown.
  2. 2Stir in the onions and red chiles. Cook over high heat, stirring often, for 4-5 minutes or until the onions soften. Add the turmeric and the cabbage and stir and cook for 2-3 minutes. Add the water, cover, and cook gently for 5-7 minutes or until the cabbage has softened but still retains a crunch. Season and serve immediately, sprinkled with freshly grated coconut.
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