Indian: Vegetable Kootu by Recipe Cottage

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	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.