Gujerati Cabbage with Mustard Seeds Recipe

Ingredients

• 1 1/2 tablespoons sunflower oil
• 1 green chilli, sliced
• 2 tablespoons brown mustard seeds
• 1 tablespoon cumin seeds
• 1 onion, thinly sliced
• 500g shredded savoy cabbage
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 6 dried red chillies, crumbled
• 2 tomatoes, chopped
• 2 tablespoons chopped coriander
• 1 tablespoon shredded coconut
• Juice of 1 lime, plus wedges to serve
• 4 eggs, fried
• 1 teaspoon nigella seeds

Method
Step 1. Heat oil in a large frypan over medium-high heat. Add green chilli and mustard and cumin seeds. Cook, stirring, for 1 minute or until the mustard seeds start to pop. Add the onion and cook, stirring, for 5 minutes or until softened.

Step 2. Reduce heat to medium, add cabbage, turmeric, cumin, dried chilli and tomato, then cook, tossing, for 3 minutes.

Step 3. Reduce heat to low, add 150ml water, then cover and cook for 5 minutes or until the cabbage softens. Season. Stir in coriander, coconut and lime juice, then divide among serving plates. Top with fried eggs and nigella seeds, then serve with lime wedges.