Ingredients:

• 1 – medium green Cabbage
• 4 – green chillies, halved
• 2 stalks – Curry leaves
• 1 tbsp – Coriander leaves
• 2 tbsp – Coconut freshly scraped
• 1/4 tsp – each mustard & Cumin seeds
• 4 pinches- Turmeric powder
• 2 pinches- Asafoetida
• 1/2 tsp – Lemon juice
• 1/4 tsp – Amchoor powder (dried mango)
• 1 tbsp – oil or Ghee
• Salt to taste

Method:

1. Chop cabbage, wash and drain in colander.
2. Should be about 2 cups on chopping.
3. Sprinkle turmeric and salt on cabbage.
4. Keep aside.
5. Heat oil in kadai, add mustard and cumin seeds, allow to splutter.
6. Add green chillies, curry leaves, and asafoetida.
7. Add cabbage, cover, simmer for one minute.
8. Stir and toss.
9. Cover and cook on medium heat for 3-4 minutes.
10. Remove lid, add amchoor, stir.
11. Cook on high heat, while stirring in between, to let the water evaporate.
12. Add coconut, coriander, and mix.
13. Serve hot, or cold as a salad.

Recipe courtesy of Saroj Kering