Ingredients

1. 1 Tsp Cumin
2. ¾ Tsp Mustard Seeds
3. 1.5 Tbsp EVOO
4. 10 Curry Leaves
5. 250 g Finely sliced Cabbage (OR cubes of Bottle Gourd/ Long Melon/ Carrot/ Beets/ Parboiled Potatoes)
6. 1 Tsp Turmeric Powder
7. 1 Tsp Coriander Powder
8. 1 (inch) piece of ginger, grated
9. 1 tbsp Chopped Fresh Coriander

Procedure

1. 1. 1. Toast the cumin and Mustard seeds and pour in the oil. Toast until the spices seem sizzling (but do not burn)
      2. Add 5 Curry leaves and allow the sputtering to stop
      3. Add the Veggies and salt. Coat the oil evenly to the entire veggies
      4. Add the turmeric and the rest of the curry leaves and allow the veggies to cook in steam (and low heat) for 10 mins. Add a little water if needed
      5. Grate in the ginger and cook for a few mins on a high flame to evaporate off any residual water
      6. Finish off with fresh Coriander
      7. Serves 2-3 People as a side to another dish
      8. PS- This dish is best had with some flatbreads (Rotis/ Parathas) or with some Dal and Rice