Ingredients:

• 2 cups – Cabbage (shredded)
• 1 tbsp – chopped Capsicum
• 2- green chillies, slit
• 1 stalk Curry leaves
• 1 tsp – Coriander leaves (finely chopped)
• 1/4 tsp – Turmeric powder
• 2 pinches- Asafoetida powder
• 1 pinch- Garam Masala
• Salt to taste
• 1/2 tsp – each cumin and Mustard Seeds
• 1/4 tsp – Urad Dal
• 1/4 tsp – Amchoor powder
• 1/2 tsp – oil

Method:

1. Wash and drain cabbage. Heat oil in a nonstick pan.
2. Add cumin, mustard, and urad dal into the pan.
3. Let it splutter.
4. Add asafoetida, green chillies, curry leaves, and turmeric powder.
5. Add cabbage, capsicum and salt.
6. Toss lightly with spoon.
7. Sprinkle garam masala and amchoor powder.
8. Toss it again.
9. Cook for 3 to 4 minutes stirring continuously till it is crisp.
10. Garnish with coriander leaves.
11. Serve with phulkas.

Recipe courtesy of Saroj Kering