Ingredients

• 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

Directions

• 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.