½ cabbage or small cabbage julienne
2 green chilli slit in the middle
Coriander to garnish
½ tsp turmeric powder
½ tsp mustard seeds
½ tsp asafoetida
1 tsp oil
Salt to taste
Method
Add oil to the wok or kadhai, add the mustard seeds, let them splutter. Then add the green chilli and then the asafoetida. Add the cabbage, turmeric and salt. Let it cook till the cabbage is tender.
Remove from the wok into the serving dish and garnish with coriander.
This is a simple yet flavourful dish that will go well as a vege or as a salad.
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