Ingredients:

• 1.5 cups – Cabbage shredded
• 1 stalk – Curry leaves
• 2 – Green chillies
• 1/2 – Tomato chopped
• 1 tbsp – Green peas boiled
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Coriander seed powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Mango powder
• 2 pinches – Asafoetida
• Salt to taste
• 1/4 tsp – each cumin and Mustard Seeds
• 1 tbsp – oil

Method:

1. Wash and drain cabbage. Keep aside.
2. Slit green chillies and cnop curry leaves.
3. Heat oil in a heavy pan. Splutter cumin and mustard seeds.
4. Add asafoetida, green chillies, curry leaves.
5. Add tomatoes, stir. Add cabbage.
6. Sprinkle all dry masalas over cabbage.
7. Cover with a plate, thali or lid which will hold enough water.
8. Pour some water in the lid (1/2 glass approx.).
9. Simmer on low for 3-4 minutes. Remove lid carefully.
10. Stir to mix the masalas well.
11. Cook till the oil separates
12. Serve hot with chappati or bread.

Recipe courtesy of Sify Bawarchi