- 1 small Savoy cabbage, finely shredded
- 2 tbsp groundnut or corn oil
- ¼ tsp black mustard seeds
- pinch fenugreek seeds
- 12 fresh curry leaves
- 1 dried red chilli, broken, seeds removed
- 2 small onions, sliced
- 2cm/¾in fresh ginger, finely shredded
- ¾ tsp turmeric powder
- pinch chilli powder
- 1 tomato, diced
- Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger.
- Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt.
- Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve.