Heat oil in a pan add cumin, mustard, and garlic, fry for a min and add chopped onions, salt, mix well and cook for 5 min.
Add chopped cabbage, mix and cook on medium low flame for 10 to 15 min. Meanwhile grind green chillies, coconut and cumin seeds.
Once the cabbage is cooked, add the ground masala and mix well.
Now add the beaten eggs directly in to pan.
Add 2 tbsp of water, stir, cover pan, cook on low flame for 10 min. Sprinkle coriander
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.