Cabbage fry

How to Prepare

1. Heat 10 tablespoons of oil in a large wok or kadai over medium heat.
2. Add 5 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 5 teaspoons of urad dal and 5 teaspoons of chana dal, and sauté until they turn golden brown.
4. Add 10 dried red chilies (broken into pieces) and 2.5 teaspoons of asafoetida. Sauté for a few seconds.
5. Add 100 curry leaves and stir for a few seconds until they become crisp.
6. Add 5 tablespoons of grated ginger and sauté for 30 seconds until the raw smell disappears.
7. Add 10 medium-sized cabbages (shredded) to the wok. Mix well to coat the cabbage with the tempering.
8. Add 5 teaspoons of turmeric powder and salt to taste. Mix thoroughly.
9. Cook on medium heat for 10-15 minutes, stirring occasionally, until the cabbage is tender but still retains a slight crunch.
10. Add 1.25 cups of grated coconut (optional) and mix well. Cook for another 2-3 minutes.
11. Turn off the heat and serve hot as a side dish with rice or roti.