Ingredients:

  • 2 tbsp Avocado oil
  • 1 tsp Brown mustard seeds
  • 1 tsp Cumin seeds
  • 10-12 fresh Curry leaves
  • 1/4 tsp Asafetida (Hing)
  • 2 Green chilies, slit lengthwise
  • 500g Green cabbage, finely shredded
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 1 tsp Salt
  • 1/4 cup Fresh cilantro, chopped
  • 1 tbsp Fresh lemon juice

Instructions:

  1. Prepare the cabbage by removing the tough outer leaves and core. Slice the cabbage into very thin, uniform ribbons using a sharp chef's knife or mandoline to ensure even cooking.
  2. Heat the avocado oil in a large wide-bottomed sauté pan or Kadai over medium-high heat. Once shimmering, add mustard seeds, cumin seeds, curry leaves, asafetida, and slit green chilies. Sizzle until the seeds pop.
  3. Increase heat to high and add the shredded cabbage and turmeric powder. Sauté for 3-4 minutes, tossing rapidly. Do not cover the pan to ensure moisture evaporates and cabbage stays crisp.
  4. Reduce heat slightly and stir in the red chili powder and salt. Cook for another 1-2 minutes until the cabbage is tender-crisp.
  5. Remove from heat. Stir in the fresh lemon juice and garnish with chopped cilantro before serving.