Tags

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Ingredients
  • 1 whole cabbage
  • 1 medium sized onion (I prefer to use red onion) – thinly sliced
  • Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
  • Red Chili powder – 1/2 tea spoon
  • Turmeric Powder – 1/4 tea spoon
  • Cumin powder – 1/2 tea spoon
  • Kalonji – 1/2 tea spoon (for tempering)
  • Sugar – 1/2 tea spoon
  • Salt

Preparation

  • Cut the cabbage in very thin slices (do not shred it, red or white variety can be used)
  • Sprinkle a little salt and put aside for 20 minutes. You will see that the cabbage has started giving off some water. Discard the water.
  • In a wok, heat oil and add Kalonji for tempering (can also add a green chili)
  • Add the sliced onion and let it fry on medium for 5 minutes. Sprinkle salt and continue frying for another 2-3 minutes
  • Add the cabbage and the dry spices, sugar and continue fry on medium. You might notice some water still coming out, that is okay.
  • Continue frying till cabbage becomes tender, but not soggy, should remain crunchy
  • Sprinkle some dry flour to soak up the remaining water
  • Serve with Chapati

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