Ingredients
Scale
- Half a head of cabbage shredded, or, third of a head of cabbage and couple carrots, julienned
- 3–4 cloves garlic, minced
- 1–4 fresh green chilies, according to your heat preference, sliced thin
- 1 teaspoon mustard seeds
- 1 teaspoon coriander powder, freshly ground if possible
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 2 tablespoons oil
Instructions
- Heat the oil in a wide, thick-bottomed pan on a medium-high flame. When it shimmers, put in the mustard seeds. They will soon pop.
- Then add in the chilies and the garlic. Wait till the chilies look blistered and the garlic looks shriveled.
- Then it is time to add the cabbage and carrot.Toss it around to cover with oil. Let it cook on medium-high for about 5-7 minutes, stirring occasionally, until the vegetables have shrunken down some, and possibly some pieces show edges of brown.
- Now is the time to add the dry spices and the salt and stir nicely.
- Cover, turn the heat to medium-low, and let it cook for another 5-7 minutes and you are done.
