Heat enough oil. Add the mustard seeds, urad dal, cumin seeds and curry leaves, and fry till the splutter. Add the chopped onion, cook until it turns translucent.
Add the slit green chillies, saute for few seconds.
Add the cabbage pieces and salt. Cook everything on low heat without adding water - close the kadai with lid.
Stir the vegetables occasionally. Once the cabbage gets well cooked, put off the stove. Add the cooked rice to the already cooked vegetables and the lemon juice. Toss everything gently for few seconds.
Serve it with chips or fried chicken.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.