Ingredients

• 300-400 gm. cabbage, shredded. You can slice the stalk into batons and leave them in too.

• 3 tbsp. mustard oil

• 1 1/2 tsp. Panch Pooran (mix of equal amounts of cumin, fennel, mustard, nigella**/kalonji/kalaunji and fenugreek seeds)

• A pinch of asafoetida (hing)

• 1 tsp chopped ginger

• A handful of curry leaves (optional)

• 2-3 garlic cloves, crushed or shredded (optional). you can add a couple of cloves of Garlic pickle instead.

• 1/2 tsp. turmeric powder

• 1 tsp coriander powder

• 1/2 tsp. chilli powder (more if you like food hot)

• 1 tsp. salt

• Juice of 1 lemon or 1 tbsp. (half if lemon is very big)

• 1 tbsp. garlic or mango or chilli pickle in oil. If using chilli pickle, do not add chilli powder or reduce the amount.

• **(Nigella sativa)

Instructions

1. Prepare vegetable. You can slice the stalk into batons and leave them in too.

2. Heat oil in a wok or karahi. Add panch-pooran (you can use nigella seeds alone, allow seeds to splutter/crackle.

3. Add cabbage, salt and all the spices and mix.

4. Cook covered on medium to low heat, stirring gently from time to time, until Cabbage is tender. If you keep the heat low, no additional water is required during cooking. However, if the Cabbage is not fresh, you may need to sprinkle some water from time to time

5. Add lemon juice and pickle. Stir-fry gently on high heat , cabbage should not become mashed, until all the liquid is absorbed and vegetable looks shiny.

6. Serve hot with Chapatti.

Notes

• Kalonji can be spelled as Kalowunji on some packets.

• Healthy option: Reduce the amount of oil for cooking and use a non-stick pan.