This is a very simple dish that my cousin’s wife used to make (and probably still does). I am not a big fan of cabbage. I am rather neutral to this vegetable. I usually prefer to make it the steamed way as a side with rice and sambar. For rotis, I end up making Cabbage Jhunka this way, substituting cabbage for the spring onions. But my cousin’s wife made this dish fairly often (I visited them almost every weekend for 12 months, so I guess I have to mention this to be fair to her). And I found I liked to eat it with rotis. Years later, I asked her how she made it and she told me. I couldn’t believe how simple it was. The panch phoron makes this dish come alive.
1 cup Cabbage, chopped
2 tsp Oil
2 tsp Panch Phoron (a mixture of mustard, cumin, fenugreek, fennel and nigella seeds)
2 Green Chillies, slit
Salt to taste
Heat the oil in a pan. Add the slit chillies and the panch phoron and fry for a minute. Add the chopped cabbage and salt. Cover and cook for 5-7 minutes.
That is it. It is as simple as that. Since I almost always have chopped veggies in my freezer, this dish is a life saver when time is of essence.