Cabbage Thoran

Another delicious recipe from CSA member Zeba Basu. Asafoetida is worth seeking out and adds a lot of flavor with just a tiny pinch.

Ingredients

• 3 cups finely Shredded cabbage
• 1/2 teaspoon mustard seeds
• Curry leaves 8-10
• 1/4 teaspoon turmeric ¼ teaspoon
• Asafoetida pinch
• Salt, about 1 teaspoon, adjust to taste
• 1 teaspoon lemon juice
• 1 tablespoon any kind of cooking fat (I used a combination of ghee and olive oil)
• Chopped cilantro for garnish, optional

Heat the oil on medium heat then add the mustard seeds, curry leaves and Asafoetida. Let them sizzle few seconds, don’t let them burn. Then throw in the cabbage and add the salt and turmeric. Toss the spices and cabbage around, coating all of the cabbage with the spices. Cover for 5 minutes. Half way through toss the cabbage around. Make sure the bottom is not browning. Lower the heat if necessary. The cabbage is done when the cabbage is cooked but slightly crunchy. Turn the heat off, sprinkle the lemon juice and toss. Adjust salt and garnish with cilantro if using.

Submitted by Zeba Basu, Tucson CSA