Directions:
- In a large, deep skillet, heat the oil. Add the mustard seeds and cook over moderate heat just until they begin to pop, about 30 seconds. Add the cumin and curry leaves and cook until fragrant, about 30 seconds. Add the cabbage and turmeric and season with salt. Cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add 1/2 cup of the water and cook until the water is evaporated and the cabbage is tender, 5 to 6 minutes longer. Discard the bay leaves, if using.
- Meanwhile, in a mini food processor, add the garlic, chile, coconut and remaining 1/4 cup of water and pulse to a paste.
- Scrape the paste into the skillet and toss to coat the red cabbage. Cook, stirring, for 2 minutes. Season with salt and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.37 Kcal (399 kJ) | ||
| Calories from fat | 77.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 13% | |
|---|---|---|---|
| Sodium | 17.61mg | 1% | |
| Potassium | 95.05mg | 2% | |
| Total Carbs | 4.55g | 2% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 0.71g | 1% | |
| Vitamin C | 13.6mg | 23% | |
| Iron | 0.8mg | 5% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 118.06 Kcal (494 kJ) | ||
| Calories from fat | 95.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 13% | |
|---|---|---|---|
| Sodium | 21.81mg | 1% | |
| Potassium | 117.67mg | 2% | |
| Total Carbs | 5.63g | 2% | |
| Sugars | 3.08g | 10% | |
| Dietary Fiber | 1.04g | 3% | |
| Protein | 0.88g | 1% | |
| Vitamin C | 16.8mg | 23% | |
| Iron | 1mg | 5% | |
| Calcium | 31.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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