1. First, shred the cabbage finely and keep aside. 2. Heat oil in a pot on medium flame. 3. Once its hot, toss in the cinnamon stick, bay leaves, cumin, mustard and methi seeds. 4. Allow to sizzle and splutter. 5. Once they stop spluttering, toss in the curry leaves, green chilli and asafoetida powder. 6. Mix well and stir-fry briefly. 7. Then add red chilli powder, turmeric powder, mango powder and curry powder. 8. Mix well and then add the tomatoes and water. 9. Increase heat to high flame and then cook, stirring continously, until the tomatoes are softened. 10. Then add salt and mix again. 11. Now add the cabbage and mix well, stirring continously, until the cabbage goes down in the pot. 12. Cook, covered, on medium flame until the cabbage is not very crunchy and ready to eat. 13. This is how we like it. 14. You may keep it crunchy if that is how you prefer to have it. 15. Serve immediately with hot rotis and plain yogurt on the side. 16. ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
