This Rajasthani dry sabji, rich in turmeric flavour is moderately spicy and ideal match for all Indian breads...
Cabbage ½ k.g
Oil 2 tb spoon
Turmeric powder 2 tea spoons
Cummin seeds 1 tea spoon
Green chillies 3
Red chilly powder 1 tea spoon
Garam masala powder ½ tea spoon
Chop cabbage into thin pieces. Split the green chillies into two. Heat the oil in a kadai. Sauté it with cumin seeds. Add the turmeric powder, salt, garam masala powder, green chillies and red chilli powder to the oil. Then add the cabbage pieces and mix well. Keep the stove in medium flame. Close the pan with a lid. At an interval of 5 minutes stir the cabbage well. When the vegetable is half boiled, remove the lid and keep the flame in high. Stir it well for two minutes and switch off. The cabbage must not be very soft. It should be mildly crunchy.