Tempered Cabbage with Coconut
(Cabbage Upkari)

Serves: 4  Cooking time (approx.): 12 minutes Style: South Indian Vegetarian (Konkani) 1  medium green cabbage finely chopped / shredded 1  teaspoon(s) mustard seeds 4  green chillies slit 2  tablespoon(s) oil (ideally coconut oil) 2  tablespoon(s) grated coconut 2  teaspoon(s) lemon juice (optional) salt to taste Heat the oil in a heavy-bottomed pan on medium level till hot and crackle the mustard seeds. Drop in the slit green chillies and fry lightly. Add the shredded cabbage and mix in the salt. Cover and cook on low level for about 12  minute(s) or till the cabbage is cooked but green yet. Mix in the grated coconut. Garnish with lemon juice (optional). TIPS: It is important that the cabbage be very fresh and more green than white since this recipe hardly uses any strong spices. Choose one with more volume and less weight. Coconut oil gives a distinct flavor to this dish. However if not available, any other cooking oil would do fine. Serve hot with: White rice and Tangy Split Red Gram Broth (Rasam).

 
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