Surprisingly Easy Cabbage

Ingredients

3 cups shredded green cabbage
2 - 3 green chillies , slit and chopped
2 tbsp oil
1 tsp mustard seeds
1 tbsp chana dal
a pinch of asafoetida
1 sprig of curry leaves
3 tbsp freshly grated coconut
a handful of chopped coriander leaves
a couple of pinches of garam masala (optional)
1/2 a tsp of turmeric
salt to taste 

Method

Heat the oil in a heavy bottomed pan or a wok.
Maintain the heat at a medium or high.
When the oil gets heated, put the mustard seeds and the chana dal into the pan and make sure they get fried properly. Add the pinch of asafoetida.
Add the green chillies and fry for a minute. Also add the curry leaves. Then add the shredded cabbage, the turmeric and a little salt. The trick is to maintain the high heat, so that the cabbage gets cooked quickly, before the sulpherous compounds are released. Sprinkle a little water, so that the bottom of the pan does not start burning. Keep stirring the cabbage and then cover the pan. Allow the cabbage to steam for some time. Add more water if the cabbage starts sticking to the pan. When the cabbage looks cooked enough, add the garam masala, the coconut and more salt, if required. Stir through. Sprinkle the chopped coriander leaves and serve hot.

This can be served with chapaties or as a side dish with rice.