Cabbage cooked traditionally.
Ingredients
1 cabbage (about 1 1/2 pounds)
1 tbp of chopped green chili
4 tbp cooling oil
4-5 curry leaves
Salt to taste.
Spices
1 tsp mustard seeds.
1 tsp turmeric powder.
A pinch of asafoetida
Preparation
Julian the cabbage and set it aside.
Method
In a round bottom pan, over medium to high heat, warm up 4 tbp oil and add mustard seeds, curry leaves, turmeric powder, green chilies and a pinch of asafoetida. When the mustard seeds start to crackle add the cabbage and salt and give it a good stir. Cook covered about 4-5 min, stiring occasionally. Lower the heat to a slow simmer and cook covered for another 5 min. Lift the lid and taste the cabbage. It should wilt down and still have a crunch to it. Garnish it with coriander leaves and serve with rotis.
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