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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the sunflower and coconut oils in a wok. | 2. Add the cumin and mustard seeds; when the seeds start popping, turn off the heat. | 3. Add the asafetida powder, torn curry leaves and red chili pepper and let them sizzle. | 4. Add the freshly shredded coconut to the hot oil and lightly toast. | 5. Once the coconut stops sizzling, about 2 minutes, add the cabbage and salt and toss gently. | 6. The cabbage will wilt lightly on the outside, yet maintain its crunch and freshness on the inside. | 7. Garnish with cilantro and cashews. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
coconut oil	1	teaspoon		40.14	0.0	0.0	4.4577
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
black mustard seed	1/2	teaspoon		-	-	-	-
asafoetida powder	1	pinch		-	-	-	-
curry leaf	5			-	-	-	-
red chili pepper	1			-	-	-	-
coconut	1/2	cup	grated unsweetened grated	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
cabbage	4	cups	shredded	89.0	20.648000000000003	4.5568	0.35600000000000004
kosher salt	3/4	teaspoon		-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
cashew	1/2	cup	roasted salted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.