Serves 4
Ingredients
1 small sized cabbage
1 tsp mustard seeds
1 tsp oil
2 tsps ghee or avoid if #vegan
1 sprig of curry leaves
1 green chili, slit lengthwise
1 tsp salt
Method
In a wok, heat oil and add mustard seeds. Once they splutter throw in the chili and curry leaves, stir fry on low heat. Add salt and put the cabbage leaves in. Mix till well combined, cover on low heat.
Allow to cook for 10 minutes, stirring regularly. Do not add water.
Remove cover and stir till water evaporates, once it does, add ghee and stir again, frying it for 2 more minutes. Serve with rice and dal.
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