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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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