Cabbage – One medium (green)
Salt to taste (about 11/2 tablespoon)
Red Chilli Powder – 8-10 tablespoons
Roasted methi powder 1 teaspoon
Tamarind paste 1 tablespoon
Garlic – one whole
Oil 8 tbsp
Cumin seeds 1½ tsp
Urad dal 2½ tsp
Asafoetida 2 pinches
Chop the cabbage, add salt and set aside for an hour.
Grind garlic (grate/chop into small pieces) and add it to the cabbage.
Add tamarind paste, chilli powder, methi powder and mix well.
Heat oil in a pan and add red chillies, urad daal, cumin seeds, and asafetida (and curry leaves if available). Mix this seasoning to the cabbage. Can be served right away or you can keep in the refrigerator up to 1-2 weeks.
*submitted by Jyothi! Thanks for this recipe!*