Stir-fried cabbage with South Indian spices from Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes by Suvir Saran and Stephanie Lyness

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Notes about this recipe

  • rhb on October 28, 2022

    Made this many times - so good! I use 1 to 3 T yellow split peas or chana dal, 1/2 t mustard seeds, omit the asafetida, substitute poppyseeds (1/4 t to 1/2 t) for the curry leaves, and sometimes omit the lime.

  • HarlanH on March 23, 2013

    savoy cabbage is really good here -- gives it a lightness. Definitely worth using curry leaves.

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