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.