‘Work hard is silence and let success make the noise’
This is a quick stir fry recipe, but the mustard, curry leaves and turmeric give the depth of a dish that has been cooked for days. This was one of my grandma’s side dishes, so humble and inconspicuous on the table, but so wholesome and tasty. I like it as a main. My grandma was similar to this, she was humble and tried to fade into the background, but was the centre of our world, giving advice, keeping us fed, happy and cared for.
Ingredients
- 1 small green cabbage
- 1-3 chilies (to taste), finely chopped
- 2 tsp. coconut oil
- ½ tsp. mustard seeds
- 7-8 curry leaves
- 1 tsp. mustard powder
- 1 tsp. turmeric
- 1 -2 tsp. salt
- 3 tsp. lemon juice
Method
- Shred the cabbage, place in a bowl and add the chilies
- Put the oil in a wok over a low heat, add the mustard seeds, when they pop, add the curry leaves (be careful as they will splutter)
- Add the cabbage, stir fry until it has wilted, 2-3 minutes
- Add the turmeric and mustard powder
- Add salt and lemon juice, stir and serve
