Cabbage Fry

Instructions

1. 1

   Prepare the Cabbage

   • Rinse the head of cabbage thoroughly under cold running water.
   • Remove the tough outer leaves and the core. Finely shred the cabbage using a sharp knife or a food processor. Set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. To check if the oil is hot enough, drop in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds.
   • Reduce the heat to low, then add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
   • Add the broken dry red chillies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
3. 3

   Cook the Cabbage

   • Add the slit green chillies and the shredded cabbage to the pan.