Ingredients

• 300 gm. cabbage

• 100-150 gm. corn kernels, fresh or frozen or unsweetened tinned ones.

• 1/2 inch piece ginger, peeled and grated

• 2 tbsp. cooking oil (olive)

• 1 tsp. cumin seeds

• A pinch of asafoetida powder or hing

• 1 tsp. coriander powder

• 1/2 tsp. turmeric powder

• 1/4 tsp. chilli powder

• 1 tsp. salt

• 1 tsp. mango pickle in oil (use the spices from the bottom of the pickle jar), 2 tsp. pickle oil and 1-2 crushed mango slices).

• 1/2 tsp. Garam Masala

• 1/2 tsp. dry mango powder or Amchoor(juice of 1/2 lemon can be used instead).

Instructions

1. Wash and shred cabbage finely.

2. Heat oil in a wok or karahi.

3. Add cumin seeds and a pinch of asafoetida powder, wait until seeds splutter.

4. Add the cabbage (and corn, if using fresh corn), salt and all the spices except garam masala and amchoor.

5. Stir fry on high heat for a few minutes, to mix spices and release their flavour.

6. Turn heat low and cook covered on a low heat, stirring from time to time. If you cook on correct temperature, no additional water is required. You may sprinkle some if it begins to burn before it is ready.

7. When nearly ready add cooked/tinned corn kernels.

8. When cabbage is cooked and water is absorbed, add garam masala and dry mango powder (amchoor) or squeeze 1/2 lemon over it. You can add a teaspoon full of any mashed up pickle here (mango, garlic, lemon etc.), instead of Amchoor or lemon.

9. Mix thoroughly. Turn heat up and stir fry until all water is absorbed and vegetable looks shiny.

10. Serve hot with Chapatties and a dal (lentil) of choice.

Notes

• This recipe can be used for most dry vegetable curries.