Ingredients

• 1 - medium green cabbage
• 4 - green chillies, halved
• 2 stalks - curry leaves
• 1 tbsp - coriander leaves
• 2 tbsp - coconut freshly scraped
• 1/4 tsp - each mustard & cumin seeds
• 4 pinches- turmeric powder
• 2 pinches- asafoetida
• 1/2 tsp - lemon juice
• 1/4 tsp - amchoor powder (dried mango)
• 1 tbsp - oil or ghee
• Salt to taste

How to Make Kadai Gobi

• Chop cabbage, wash and drain in colander.
• Should be about 2 cups on chopping.
• Sprinkle turmeric and salt on cabbage.
• Keep aside.
• Heat oil in kadai, add mustard and cumin seeds, allow to splutter.
• Add green chillies, curry leaves, and asafoetida.
• Add cabbage, cover, simmer for one minute.
• Stir and toss.
• Cover and cook on medium heat for 3-4 minutes.
• Remove lid, add amchoor, stir.
• Cook on high heat, while stirring in between, to let the water evaporate.
• Add coconut, coriander, and mix.
• Serve hot, or cold as a salad.