Patta gobi ki subzi(cabbage)

Ingredients;

1 small cabbage (875 g-1 kg)
2 tbsps ghee or light vegetable oil
1½ tsps cumin seeds
1/4 tsp ground asafoetida (optional)
1/4 tsp turmeric
1 tbsp finely chopped fresh ginger root
1 large fresh ripe tomato, chopped
2 green chilli peppers, seeded and chopped,
2 tsps salt
1-2 tbsps coarsely chopped fresh coriander leaves (or substitute 1 tbsp dried coriander leaves)

Method;

Cut the cabbage into quarters and core out the stem from each quarter. Shred the cabbage into 6 mm thick shreds. Heat the ghee over medium-high heat in a large heavy-bottomed pan, preferably one with a non-stick surface. When the ghee is hot add cumin. When cumin turns dark brown (about 10-15 seconds) add ground asafoetida, if you are using it, and immediately add the shredded cabbage. Sprinkle turmeric over the cabbage and saute, turning and tossing rapidly until the cabbage is wilted (about 5 minutes). Add ginger, tomato and chilli peppers , and continue cooking for an additional 5 minutes. Add salt and 250 ml of hot water. Reduce heat to medium-low and cook the cabbage, covered, until it is tender and the water is absorbed into the vegetables (about 20 minutes). Check and stir often while it is cooking to prevent burning. Fold in chopped coriander leaves, check for salt and serve.