Step 1
In a large pan, heat the oil on high heat and splutter the mustard seeds. Add the cabbage, onions, green chilies, curry leaves and salt.
Step 2
Cook uncovered on high heat, stirring often until the cabbage is wilted. It should still have a crunch to it.
Step 3
Add some pepper and check for salt. Serve hot with rice & kachiyamoru.
By Ria Samuel
Pre Time
2hr
Serves
8
Difficulty
Easy
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