½ teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
½ teaspoon salt or to taste
2 tablespoons chopped cilantro
Directions
Heat oil in a medium sauté pan on medium high heat until shimmering, 2 to 3 minutes. Add mustard seeds and let them sizzle. Add asafetida and turmeric. Add chili, curry leaves and sauté for 30 to 40 seconds.
Add cabbage and sauté it for 1 to 2 minutes. Season with salt and stir. Let cabbage cook for two more minutes. Add dhana-jeeru and let cabbage cook for a minute. Off heat add cilantro and stir. Serve immediately as a side dish.
Recipe by Lovely Masala at http://www.lovelymasala.com/salad/