Heat one tsp of oil in a pan. Put 1/2 tsp of rai and jeera. Let them splutter.
Now add the cabbage and moong sprouts. Add salt to taste and mix well.
Cover the dish and keep it on low heat. Stir in between.
When the cabbage is done, put 1 tbsp of coriander powder and 1/2 tsp of chilli powder.
Mix well and keep aside after 2 to 3 minutes. This sabzi goes well with parathas.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.