Leafy greens are highly nutritious and adding spices can make them taste amazing! We can also add potatoes to this dish to volumize it, but it would take longer for the potatoes to soften and cook all the way.

Side dish for: 3-4 people. Prep Time: 10 minutes. Cook Time: 35 minutes. Note: pay attention to whether recipe asks for seeds, powder, or leaves – it matters.

Ingredients:

• 1/2 tsp urad dal
• 1/4 tsp jeera seeds
• 1/4 mustard seeds
• 1 pinch hing
• 1 dried red chilli
• 2 tsp mustard oil

• 1/2 cabbage floret
• 1/4 tsp haldi
• salt to taste
• red chilli powder to taste
• 1/2 tsp dhaniya powder
• 1/4 tsp amchur powder

The Process:

1. Wash and chop half a cabbage floret.

2. Heat the mustard oil in the pan at medium heat (you’ll preferably want a kadhai, or a wok style pan). The jeera should be sizzling or fizzing a bit when put in the oil, so to make sure the oil is at the right temperature, take a few jeera seeds to try it out. Add the urad dal, jeera seeds, mustard seeds, pinch of hing, and dried red chili to the hot mustard oil.

3. Add the cabbage, dhaniya powder, and salt. Give it a bit of a stir frequently. Cover the kadhai with the lid and put on low heat every once in a while if the vegetable is sticking to the pan. This will create steam to avoid sticking.

4. The cabbage should be a little red on the sides to indicate that it is nicely sautéed. Put amchur powder when it is complete. Stir and distribute the amchur to all the cabbage.

5. Give it a taste; add salt, amchur, and chili powder as needed. Transfer to a bowl and serve hot! This dish is best with dal and roti… an everyday comfort meal!