Total Time
49mins
Prep 19 mins
Cook 30 mins

Well, this is my own creation and I am so proud to share it on Zaar. I just made this very easy and simple dish for lunch a few days back to serve with hot rotis right off the stove! I am so glad dad loved this and so did I. There is no dish like cabbage that I love and I guess it's in my genes, because my mom and my grandma love cabbage just as much as I do;-)Try this once, and I bet, you will be making this alot! Enjoy!

Ingredients Nutrition

Directions

  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!

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