- 1/ 2 count chopped Cabbage
- 1 count chopped Onion
- 1/ 4 inch piece of freshly grated Ginger
- 1 teaspoon Cumin Seeds
- 1 sprig Curry leaf
- 1 teaspoon Black Mustard
- 3 tablespoon Any Oil
- 2 tablespoon Indian Masala(See the steps for Ingredients)
- 1/ 2 bunch Coriander leaves
Boil 2 cups of water with salt and turmeric in a pot and add chopped cabbage to it. Cook it for 6-7 mts. It should still have a slight crunch to it.
Heat a wok like pan or use Indian Karhai with some oil. Temper with cumin, mustard seeds, curry leaves until it crackles, Do not let it burn. Reduce the flame to medium.
Add chopped onions, green chillies and sprinkle a pinch of salt to it to let the onions sweat and cook faster and increase the flame to medium high.
When onions are slighly brown then add basic Indian masala mix (Turmeric, red chilly, coriander -cumin powder and fenugreek leaves). Reduce the flame on medium low. Read my article on There is no such thing as Curry powder.
Drain the excess water from cabbage carefully and add the cooked cabbage to the onions and spice mix.
On high heat, mix everything well for 2-3 mts. Add salt as necessary and garnish with chopped coriander. Turn the heat off and serve warm with Indian chapati or phulka roti which is a whole wheat healthier alternative to naan. Roti or chapati are traditionally eaten at Indian homes.