Cabbage – 6 cups, firmly packed
oil – 4 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Asafetida – 1 pinch
Garlic – 6 to 8 cloves, finely chopped
Onion – 1, large, sliced
Garam masala – 1 tsp
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Tomato – 1, large, chopped
Salt to taste
Fresh coriander leaves – ½ cup, chopped
. Heat the vegetable oil in a wok/skillet and add the asafetida, mustard seeds, cumin seeds and chopped garlic.
. Saute it for a minute until the whole spices become fragrant and the garlic is lightly browned.
. Then add the sliced onion and cook it till it becomes soft and translucent.
. Next add the powdered spices – turmeric powder, coriander powder, red chilli powder and garam masala.
. Add a splash of water and saute the spices for 2 minutes until the oil re-surfaces.
. Then add the chopped tomatoes and stir well. Cover and cook until the tomatoes are totally soft.
. Add the shredded cabbage and salt. Mix everything well and cook covered on low heat till the cabbage is soft and cooked through.
. This will take about half an hour to 45 minutes.
. When you feel the cabbage is all done, boil off any excess water.
. Sprinkle the chopped coriander leaves and serve hot with Indian flatbread or rice!