Cabbage – 1/2 head, finely sliced
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Split gram dal – 1 tsp (Minapa pappu/urad dal)
Dry red chilies – 1, tear and de-seed
Curry leaves – 1 sprig
Asafoetida – 1/4 tsp
Ginger – 1/2 tsp, finely minced
Turmeric powder – 1/2 tsp
Green chilies – 2, slit half way through
Coriander powder – 1/2 tsp (optional)
Fresh grated coconut – 2 tbsps (optional)
Cooking oil – 1 tbsp
Salt to taste
Heat oil in a heavy bottomed vessel. Add mustard seeds and allow to splutter. Add cumin seeds and urad dal and allow to turn light brown.
Add dry red chilies, green chilies, ginger, curry leaves, asafoetida and turmeric powder and saute for a few seconds on medium flame.
Add the sliced cabbage and mix to combine well. Cook without lid for 9-10 mts. Lower flame, place lid and cook for 15 mts stirring once in a while.
Remove lid, add coriander powder and salt and mix. Cook for another 5-6 mts and turn off heat.
Garnish with chopped coriander leaves or grated coconut. Serve warm with rice or rotis.
You can add grated coconut towards the end of the cooking process.
For variation, add cooked green peas just before placing lid.
Recipe adapted from Sailu’s Kitchen