This is a simple recipe for a subji (vegetable dish) from Gujarat. An excellent side to any meal Indian or not. May also be served with raita and dal.
3 cups shredded cabbage or coleslaw
2 tbs ghee
about 1 tsp salt
1 tsp. black mustard seed
1/4 tsp. red chili powder
1/4 tsp. asafetida
3 Tbs shredded unsweetened coconut
1 tsp. brown sugar or an eqvivalent piece of jaggery
1 tsp. coriander powder
1/2 tsp. ground turmeric (haldi)
1/2 lime juice
In a wok or cast iron skillet, heat the oil. Add black mustard seeds, chili flakes and asafetida. As the mustards seeds splutter add the cabbage. Stir fry the cabbage on high. Reduce heat to medium and then blend into the cabbage coriander powder, turmeric, coconut and jaggery. Season with salt. Toss, cover and let the dish steam till cabbage cooks well.
A few drops of fresh lime juice is tossed in at the end.
© Kavita Mehta
photo credit Kavita and Vinay Mehta