Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    peanut oil
     1/8  teaspoon      mustard seed
     1/4  teaspoon      cumin seed
   1                    green chili pepper -- steamed
                        and slit lengthwise
   2      cups          green cabbage -- finely shredded
     1/4  teaspoon      salt
     1/4  teaspoon      cracked black pepper
   1 1/2  teaspoons     fresh lemon juice
   1      tablespoon    chopped roasted hazelnuts

Preparation:

1. Heat the oil in a wok or skillet over medium-high heat until it ripples when the pan is tilted. Add the mustard and cumin; when the seeds sizzle and slutter, immediately add the Chile. Stir and cook 1 minute. Add the cabbage and stir fry until it is well coated and begins to glisten with the oil, about 5 minutes. Remove from the heat, season to taste with salt and pepper, and sprinkle with lemon juice. 2. Transfer to a shallow sewing dish. Fold in the hazelnuts Serve immediately. SERVE with flat bread, pilaf, or cream of wheat cakes. Recipe from LAXMI'S VEGETARIAN KITCHEN, by Laxmi Hiremath. (1995: Harlow an