Spicy Cabage Curry

This cabbage curry is a very simple basic dish. Cooking time for this is less than 10mins. Oh, yes chopping the cabbage finely is the biggest task. If you are an expert in chopping, then this the easiest side dish for chapati. This is my favorite subzi since my childhood. I still remember my mom packs this in my lunch box along with phulkas.

INGREDIENTS:
1. Cabbage- 1 small.
2. Onion- 1 medium sized finely chopped.
3. Tomato- 1 finely chopped.
4. Salt- To taste.
5. Chilly Powder- 1 tsp.
6. Green chilly- 1
7. Garam masala- 1 tsp.
8. Oil- As needed.(I used 2 spoons)
9. Cumin seeds- 1 tsp.
10. Mustard- 1 tsp.
11. Coriander- For garnishing.
12. Turmeric powder- 1 tsp.


METHOD:
1. Chop the cabbage finely. Chop it as finely as you can. It should look like grated coconut. Heat oil in a kadai and temper with mustard and cumin seeds. Slit the green chilly and add it. Add chopped onion and saute until it turns pink and the raw smell goes off.

2. Add chopped tomatoes and turmeric powder. Saute until the tomatoes become soft and mushy. Add the finely chopped cabbage and saute in low flame. Add salt and masala powders. Mix everything well.

3. Sprinkle some water and close the kadai with a lid. Cook for sometime until the water gets absorbed completely. The cabbage will get cooked easily in less time since its finely chopped. Switch off the flame. Transfer to a serving bowl and garnish with chopped coriander leaves.

Serve hot with roti or rice. We had this with phulkas.

NOTES:
1. You can skip the step of sprinkling water. Cabbage will get cooked without water also.
2. If you didn't use water, you can use the sabzi as a filling and make paratas also.
3. Do not add green chilly, if you want it less spicy.