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
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.