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Print this Recipe    Vegetable Kootu

VEGETABLE KOOTU

1 large head of cabbage (chiffonade)
3 cloves garlic
1/2" ginger
1/4 tsp turmeric
1-2 jalapeno pepper(s)
1 cup of freshly grated coconut
1 cup onion (chopped finely)
1 tsp cumin seeds
1 tsp mustard seeds
pinch of asafoetida
salt to taste
1 Tbsp vegetable oil for sauteeing

Wash and chiffonade the cabbage. Keep aside. In a blender, blend
together the ginger, garlic, turmeric, cumin seeds and jalapeno
peppers. Keep aside. In a large pan, heat the oil and gently add
the mustard seeds

(CAUTION: The mustard seeds will pop in the hot oil, it may be
wise to cover the pan with a lid until the popping stops). Add
the asafoetida and fry for a few seconds, please do not let it burn
(it tastes foul). Add the onions and fry until golden brown. Then
add the mixture from the blender to the pan and fry for a couple
of minutes. Add the coconut and cabbage and salt to taste. Cover
the pan and let the vegetable cook until tender. Serve with steamed
rice and pan fried fish.

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