• 1/2 a green cabbage
  • 2 medium onions
  • 1 x 0.5cm fresh ginger
  • 1 green chilli
  • 2 medium tomatoes
  • 3 tbsp oil
  • 1/8 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 red chilli powder
  • salt
  1. Slice the cabbage as thinly as you can. Chop the onions, ginger and chilli very finely. Chop the tomatoes into small chunks.
  2. Heat the oil in a large frying pan or wok. Add the onion, ginger and chilli and saute until the onion is nicely browned, about 25 minutes.
  3. Add the cabbage. Sprinkle in the turmeric, coriander and red chilli powders. Mix well and cover and cook for 10 minutes. Then add the tomatoes and salt to taste and cook for a few more minutes until it is done.

Recipe from 50 Great Curries of India by Camellia Panjabi