Ingredients

The following ingredients have 4 Servings
  • 2 tsp vegetable oil
  • 1/4 tsp black mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 4 green chili (/serrano pepper)
  • 1/2 tsp turmeric powder
  • 2 cup cabbage (shredded)
  • 1/4 cup water
  • 3/4 tsp salt (or as required)
  • 3 tbsp chickpea flour (besan)
  • 2 tbsp coriander leaves (/cilantro)

Instruction

  • Heat oil to a pan followed by black mustard seeds and cumin seeds. Wait till mustard seeds splutters.
  • Now add asafoetida and green chilies. Saute until asafoetida is fragrant.
  • Turn to low heat, add turmeric powder and toss in the oil for a second.
  • Then add shredded cabbage, water and salt.
  • Cover the pan with the lid and simmer the heat. Cook it till cabbage becomes soft and tender, by stirring occasionally.
  • Add chickpea flour and cook uncovered until the cabbage becomes dry.
  • Finally garnish with chopped coriander leaves and serve hot.