Patta Gobi sabzi

Materials:

- 1 medium size cabbage (patta gobi) - chopped fine (julienned or diced)
- 2 tablespoons oil (peanut, canola, corn, olive)
- 1 large pinch asafoetida (heeng)
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon turmeric (haldi)
- red chili powder (cayenne or hot paprika) to taste

Preparation:

Heat oil in a heavy bottomed pan. Add asafoetida and once you can smell it, add the cumin. When cumin seeds start sputtering, add the cabbage and stir fry on medium-high heat for 3-5 minutes or until excess water is gone and the vegetable is colored with the turmeric. Add chili powder and salt to taste and stir well. Add water, bring to a boil and cover. Cook covered until the cabbage is soft (35 minutes to an hour). You may need to add more water to get there.

Uncover and stir on medium high heat until excess water evaporates. Continue stir frying until you see the oil separate out at the edges.

Serving:

Serve hot with lentils, rice, rotis (or heated wheat tortillas; recipe for roti's can be easily found online - I will add one to the blog soon).

NOTE: Use less oil - even a 1/2 teaspoon - if you need to for dietary reasons.