July 13, 2017
Jains are the ultimate vegans of India. While they sometimes consume dairy (only from well sourced happy animals), they will not eat any plant whose roots have to be destroyed for it to be consumed. Their cuisine is filled with vegetables and grains, yet it is exciting in its simplicity.
3 tablespoons light sesame oil
1 teaspoon black mustard seeds
Pinch of asafoetida
8 to 10 kari leaves, chopped
1 small purple cabbage (3 cups, 220 g)
1 serrano chile, sliced
Juice of one lemon
2 tablespoons chopped fresh mint leaves
1 cup roasted peanuts, chopped
1 teaspoon sea salt
Heat the oil in a large frying pan over high heat. Pop the mustard seeds, then add the asafetida and kari leaves and cook for a couple of seconds. Immediately add the cabbage and chiles. Cook until the cabbage is just wilted, 2 to 3 minutes. Turn the heat off and transfer the cabbage to a bowl. Stir in the lemon juice, mint leaves, peanuts, and salt and serve.
Instead of asafetida, use 1 teaspoon minced garlic.
Try cumin seeds instead of mustard seeds.
December 02, 2022