Ingredients:

• 2 cups – cabbage, shredded
• 1 small tomato, chopped
• 1 tbsp – chopped Capsicum
• 2 green chillies, slit
• 1 stalk Curry leaves
• 1 tsp – coriander leaves, finely chopped
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – dried Mango powder
• 1/4 tsp – Coriander seed powder
• 2 pinches Asafoetida powder
• 1 pinch Garam Masala
• Salt to taste
• 1/2 tsp – each cumin & Mustard Seeds
• 1 tbsp – oil

Method:

1. Wash and drain cabbage.
2. Heat oil in a heavy saucepan.
3. Add seeds, allow to splutter.
4. Add asafoetida, chillies, curry leaves.
5. Add cabbage and toss lightly with spoon.
6. Put all masalas, tomato and capsicum on top of cabbage in centre.
7. Cover for 2 minutes with a lid and sprinkle 1 tbsp. water on it.
8. Cover, pour some water on lid, to quicken cooking process.
9. Simmer covered on low for 2 minutes.
10. Pour off water, uncover lid, and stir till well mixed.
11. Cook till all moisture evaporates.
12. Pour into serving dish.
13. Garnish with coriander leaves.
14. Serve hot with phulkas, or rice.

Recipe courtesy of Sify Bawarchi