Spicy cabbage

You can get split black gram (urad dal) and the other ingredients such as mustard seeds and curry leaves from local shops specialising in Asian foods – the VG Store next to Iceland on Stoke Newington High Street has a particularly good selection.

Ingredients

• 2 tbs vegetable oil
• ½ tsp mustard seeds
• ½ tsp split black gram
• 4 green chillies chopped
• 6 curry leaves
• 2 medium onions, chopped finely
• 1 medium cabbage shredded
• 1 garlic clove, grated
• 1 tsp cumin powder
• ½ tsp black pepper powder
• 4 tbs grated coconut
• a pinch of turmeric powder
• salt
• 1 tsp fresh lime juice

Method

Heat the oil in a heavy-based pan. Drop in the mustard seeds and let them crackle. Add the split black gram and fry till it is light brown. Add the green chillies, curry leaves and the chopped onions. Fry on medium heat for about 3 minutes or till the onions are softened and pale. Add the cabbage and the rest of the ingredients except the salt and lime juice. Stir-fry on high heat till the cabbage is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low heat for about 5 minutes or till the cabbage is yet crunchy but cooked. Mix in the lime juice. Keep covered for 2 minutes – and then serve.