Kadai Gobi


Ingredients:

  • Green Cabbage 1 medium chopped 
  • Green Chillies 4 halved 
  • Lemon juice 1/2 tbsp
  • Grated Ginger 1 tsp 
  • Coriander leaves 1 tbsp 
  • Coconut grated 2 tbsp 
  • Curry leaves 1 stalk 
  • Mustard seeds 1/2 tsp 
  • Cumin seeds 1/2 tsp 
  • Turmeric powder 1/4 tsp 
  • Asafoetida 2 pinches
  • Oil 2 tbsp 
  • Salt to taste 
Method:

Wash the chopped cabbage, drain in a colander. 
Sprinkle turmeric and salt on chopped cabbage. Set aside. 
Heat oil in a kadai, add the mustard seeds, allow to splutter. 
Add the cumin seeds. When they turn light brown add the grated ginger, green chillies , curry leaves, and asafoetida. 
Add cabbage, stir and cover. Let simmer for a minute. 
Stir in tossing motion. 
Cover and cook on medium flame for 3-4 minutes. 
Remove lid, add lemon juice, stir. 
Cook on high while stirring in between, to evaporate water. 
Add grated coconut, chopped coriander and mix well. 
Serve hot, with chapaatis.
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