South Indian Style Cabbage and Broccoli with Coconut

I made this dish with the south Indian style chicken I made for my husband the other day. Since I was making dinner, I had to come up with some vegetables to serve with the protein.

I wanted to echo the same flavors I added to the chicken tikkas. I bought a bag of shredded cabbage and I had a head of broccoli. I decided to cook them together and add mustard seeds, cumin seeds and curry leaves. I also added shredded coconut that I buy frozen from the Indian stores on Oak Tree road in Edison. They package and freeze fresh, grated coconut- it is great to have on hand for sauteed vegetables or meats and even desserts.

The vegetables took about 20 minutes to cook- so ideal for the summer. I finished the dish off with a good squirt of lemon juice. It wakes up all the flavors and makes everything delicious.

The chicken and the cabbage went really well together. I grilled some corn on the side and also made a garlic bread. It was perfect- we opened a Rose and enjoyed the meal outside….

• 3 cups shredded green cabbage
• 2 cups broccoli florets
• 2 tablespoons extra light olive oil
• 2 teaspoons grated ginger
• 2 teaspoons brown mustard seeds
• 1 teaspoon cumin seeds
• 8 to 10 curry leaves
• 2 teaspoons ground coriander seeds
• Salt
• ½ teaspoon cayenne pepper
• Juice of half a lemon

Heat a large frying pan with the olive oil. Add the curry leaves, mustard and cumin seeds. Saute for about 20 seconds. Add the ginger and sauté on medium heat for a minute. Add the green cabbage and broccoli florets. Saute on medium heat for 20 minutes, stirring constantly. Add the coriander, salt and cayenne pepper. Cover with a lid for about five minutes till the broccoli is tender but not over done. Taste for seasonings. Add the lemon juice and serve.