- 1 medium size cabbage (cobish), shredded
- 4 tablespoons olive oil
- 1 teaspoon brown mustard seeds
- ⅛ teaspoon asafetida
- 1 teaspoon turmeric
- 1 teaspoon chili powder or to taste
- 1 teaspoon salt or to taste
- 2 teaspoons dhana-jeeru (spice blend of coriander and cumin powder)
- 1 tablespoon cilantro for garnish
- In a wok or a frying pan heat the oil until shimmering, 2 to 3 minutes. Add mustard seeds and let them sizzle. Add asafetida, turmeric and chili powder. Add cabbage and season with salt. Stir cabbage until coated with oil and spices.
- Cover the pan with a lid and let cabbage cook until fork tender, stirring from time to time, about 8 to 10 minutes.
- Once cabbage is cooked, uncover, add dhana-jeeru. Stir and let cabbage cook for 2 to 3 minutes. Just before serving garnish the shaak (cabbage) with cilantro. Serve warm with any type of Indian flat bread.