Cabbage with sun-dried tomatoes and fresh coconut

I've modified this typical south Indian vegetable preparation with the addition of sun-dried tomatoes. I like using the dried tomatoes because it adds a richer flavor to the dish and these tomatoes are readily available from the supermarket any time of the year.


The Recipe


1 medium sized cabbage, washed and sliced finely
a handful of sun-dried tomatoes soaked in warm water for a while and then chopped into thickish pieces
2-3 red or green fresh chillies (slit)
2-3 tablespoons of freshly grated coconut
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
a pinch aesofetida (hing)
1 or 2 potatoes cubed (optional)
salt to taste
oil for frying


If using the potato, cube it and deep-fry the pieces till golden and keep aside.

In a hot wok, add some oil. Then add the cumin and mustard seeds and chillies. When this begins to splutter, add the cabbage and stir-fry gently for 2-3 minutes; add the sun-dried tomatoes and aesofetida and stir-fry again a couple of minutes. Add the fried potatoes, salt to taste and finally the freshly grated coconut. Give it all a good stir and remove from heat. Do not allow the vegetable to remain on high heat too long after adding the coconut, as fresh coconut releases some oil when heated and this may give the vegetable a greasy after-taste.

A nice additional garnish to this dish is to take a handful of raw (unsalted) cashew nuts and fry them in a little oil till nice and golden. Sprinkle the nuts over the finished dish to add a lovely crunchy texture.