This tatty looking plant is the black mustard seed plant and is related to the cabbage. It is used widely in Indian cooking. In Europe it is used as a remedy – mix the seeds with honey for a cough remedy.

 

  • 350g/ 12 oz shredded cabbage – one that cooks reasonably quickly.
  • 350g/12 oz grated or spiralised carrots – equal in quantity to the cabbage
  • A hot green chilli, de-seeded and cut into long strips
  • A generous dollop of coconut oil
  • 1 tbspn black mustard seeds
  • Grated ginger to taste
  • Salt
  • Pinch of sugar
  • Chopped fresh coriander
  • A squeeze of lemon juice.
  1. Heat the coconut oil in a large pan.  When hot, put the mustard seeds in.  They should make a popping noise pretty quickly.  Then add the carrots, cabbage and chilli.
  2. Turn the heat down and stir about for a minute or so to coat the vegetables with the oil.
  3. Add some salt, a dash of sugar and cook for about 4 minutes, until the vegetables are nearly done.
  4. Add the coriander leaves, stir about and cook for another couple of minutes, at which point the vegetables are just cooked, but still a tiny bit crisp.
  5. Add the lemon juice, stir about and have a taste.  Add more salt and or sugar if needed.

A very easy recipe which goes with the onion-less meat curry.  If cooking this for a bunch of friends, the vegetables could be prepped before hand, and the mustard seeds measured out, so the dish can be prepared just before serving, even if a little wine has been drunk…..

It is not a precise recipe.  Just aim for roughly equal quantities of cabbage and carrots and adjust the rest according to taste.

Here is a link to the Wiki page on black mustard.

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