Dry Cabbage in Masala

125ml/ 4 ½ fl oz ( ½ cup) vegetable oil

Pinch of asafoetida

1 teaspoon cumin seeds

½ teaspoon fenugreek seeds

1 x 2.5 cm / 1 inch pieces fresh ginger, peeled and crushed

2 green chillies, de-seeded and chopped

1 teaspoon ground ginger

1 large cabbage, cut into large pieces

1 teaspoon chilli powder, or to tasted

1 teaspoon sugar

1 teaspoon ground turmeric

1 teaspoon coriander


1 sprig coriander (cilantro), leaves only, chopped, to garnish



Heat the oil in a large, heavy-based over high heat, then reduce the heat, add the asafoetida and cumin and fenugreek seed and stir-fry for 1 minute or until the seeds start to splutter.  Add the ginger, chillies and ground ginger and stir-fry briskly for 15 seconds, and then add the cabbage and season with salt.  Add the chilli powder, sugar and other ground spices and stir-fry for about 10 minutes, or until all the moisture has evaporated.  Garnish with coriander.