JAFFREY: Bund Gobi Ka Salaad - Cabbage Salad with Mustard Seeds

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Bund Gobi Ka Salaad - Cabbage Salad with Mustard Seeds

 

Recipe By : Madhur Jaffrey, World Vegetarian, p. 617

Serving Size : 6 Preparation Time :0:00

Categories : salads Indian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound green cabbage -- shredded

- about 6 well-packed cups

1 medium carrot -- peeled and grated

2 fresh hot green chiles -- (1 to 2)

- cut into fine shreds

1 1/2 teaspoons salt

2 tablespoons red wine vinegar

1/4 teaspoon cayenne

2 tablespoons peanut oil

- or canola oil

1 teaspoon brown mustard seeds -- whole

 

This simple salad from the Goan Coast in India is wonderful with bean

dishes. Make it as hot as you like, but do allow 1 hour for the salad to

sit and " pickle " in its own juices. You can make it a day in advance;

just keep it covered and refrigerated.

 

Here I used half of a 2-pound green cabbage, covered, with the coarse

outer leaves removed.

 

Serves 6.

 

Combine the cabbage, carrot, chiles, salt, vinegar, and cayenne in a

large bowl and toss well to mix. Put the oil in a small frying pan and

set over medium-high heat. When hot, put in the mustard seeds. As soon

as the mustard seeds begin to pop, a matter of seconds, pour the oil and

seeds over the salad. Toss well to mix. Set aside for 1 hour or longer,

refrigerating if necessary.

 

Source: Madhur Jaffrey, World Vegetarian

Copyright 1999 by Madhur Jaffrey

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 46 Calories; 5g Fat (86% calories

from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 537mg Sodium

Food Exchanges: 1 Fat

 

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