Take 1/4 tsp of mustard, 1/4 tsp of sesame seeds, 1/4 tsp raw rice and a red chilli and grind them.
Put the ground powder in a bowl and pour 1 tsp of oil with hing. Set aside.
Chop the cabbage.
Heat oil in a pan and season with mustard, channa dal, urad dal, red chilli. |Add chopped cabbage with salt and turmeric. Sprinkle some water, close lid and cook low flame till cabbage is tender.
Then mix the ground powder with cabbage.
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.