Gujarati Cabbage Slaw

¼ cup peanut oil or vegetable oil
¼ teaspoon asafetida
Note: Asafetida is the hardened sap of a fennel-like plant. You can find it at a purveyor of Indian spices in little plastic containers. (Vik’s in Berkeley) The smell is quite strong but the taste, while distinctive, is mild.
¾ cup dry-roasted peanuts, coarsely chopped
1 medium head green cabbage (1½ pounds), finely shredded
1 cup shredded fresh coconut
OR
½ cup dried unsweetened shredded coconut
¼ cup finely chopped fresh cilantro
1 fresh Thai, serrano or cayenne chile, finely chopped, more or less to your taste
3 tablespoons sugar, or less if you desire
1 teaspoon salt
½ teaspoon ground turmeric
Juice of medium lime (about 2 tablespoons)

1. Heat the oil in a wok or a deep 12-inch skillet over medium-high heat. Add asafetida and peanuts; sizzle for 30 seconds.
2. Add the remaining ingredients except for the lime juice; stir fry about 5 minutes or until the cabbage is hot. If your cabbage threatens to burn, add a tablespoon or two of water to keep the pan moist but not wet. Remove from the heat.
3. Stir in the lime juice. Serve warm, at room temperature, or chilled, depending on your preference.

6 servings
Adapted from Raghavan Iyer’s Betty Crocker’s Indian Home Cooking