Cut whole green cabbage in half and remove core. Thinly slice half of green cabbage. Chop into very small pieces. Peel and slice shallots thinly. Slit green chiles in half lengthwise. Peel ginger root.
Heat up oil in a large pan or wok. When oil is very hot, add mustard seeds. They will start popping within a few seconds. Once they start popping, add urad dal and red chiles. Stir. Add curry leaves and stand back as they will pop and sputter. Quickly add shallots, green chiles and stir.
Grate ginger right into pan. Stir and add turmeric and salt. Stir for 20 seconds until raw taste of turmeric goes away. Add cabbage and stir well. Cook for 5 minutes stirring every minute. Taste and add salt if needed. Cook time is 4 to 6 minutes depending on how small the cabbage is cut.
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