Dahi Cabbage Curry

Ingredients:

Cabbage --- 1 head green cabbage in small pieces  

Oil --1/2 cup 

Asafetida --- 1 teaspoon

Black mustard seeds --- 1 tablespoon

Plain yogurt --- 1 1/2 cup stirred

Salt --- 1 table spoon

Cumin powder--- 1 tablespoon

Turmeric --- 1 teaspoon

Coriander powder --- 1 tablespoon

Preparation:

• Place cabbage pieces in a bowl and rinse well, Drain cabbage of any excess water.
• Heat oil in a large frying pan on medium flame for 1 minute.
• Add Asafetida and allow it to sizzle for 10 seconds.
• Add mustard seeds and cook until you hear the first popping sound, about 1 minute. Immediately turn off the heat. (The popping sound means that the mustard seeds have cooked and are beginning to burn.)
• After 5 minutes, stir  in yogurt and turn on the heat to medium, stirring continuously for 1 minute. Add salt, cumin, turmeric and coriander. Cook for about 5 minutes, or until the oil glistens.
• Add cabbage and stir well for 3 minutes. Make sure the masala and cabbage are completely combined.
• If you are ready to serve the cabbage, reduce the heat to low and continue cooking it for 5 minutes. Otherwise turn off the heat and reheat on medium-high for 3 to 4 minutes just before serving.