Cabbage - 1/2 large, chopped
Onion - few tbsps, chopped
Canola oil - 2 tbsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/8 tsp
Curry leaves - 10-15 (important they are fresh)
Dry Red Chilli - 3-4
Chilli powder - a pinch
Lime juice from 1 Lime deseeded
Sugar - a pinch
Heat Canola oil.
Flavor the oil adding Cumin seeds, Mustard seeds and dry red Chilli as the oil gets warmed.
Add the chopped Onions as the spices begin sizzling.
As the added spices sizzle and the Onion is half-cooked, add the Curry leaves. The more fresh the leaves, the better the flavor and since no other spice is being added, this needs to be FRESH to impart the right taste!
By now, your entire kitchen will smell of curry leaves - ah, heavenly!
Add Chilli powder and Sugar.
Add the chopped Cabbage and continue cooking in Medium-High heat. I like to keep the crunchiness of Cabbage intact - High heat cooking is essential for this!
Enjoy with Roti \ Rice - I like it with either. Reminds me of college mess - used to eat this as a salad in those days when there were only a few flavorful options available to eat! Since no spice in involved, it is pretty good for your stomach-health as well. Have a good one!