38. CABBAGE & SPRING ONION DRY SABZI

INGREDIENTS

1. 1 small cabbage finely chopped,
2. 1 Bunch of spring (green) onions finely chopped. Keep green and white portions separately.
3. Cooking oil 3 tbs
4. Ginger (Adrak) app 1" finely chopped
5. Garlic 5 cloves finely chopped,
6. Salt 1/2 tsp (as per taste),
7. Turmeric Powder 1/2 tsp
8. Red chilly powder  1/4 tsp (as per taste)
9. Cumin seeds 1/2 tsp
10. Garam Masala 1/2 tsp

 METHOD

1. Heat oil in a karhai
2. Fry white portion of green onions, garlic and ginger till they become transparent
3. Add cumin seeds, salt, turmeric powder and chilly powder.
4. Also add the green portion of spring onions and mix well. Cover with a lid and reduce the heat. Let it cook for a few minutes. Keep stirring in between.
5. When spring onions are almost done, add chopped cabbage and mix well. Again cover with a lid and cook until done making sure that it remains crisp and does not get overcooked.
6. Add garam masala and mix well. 

USEFUL TIPS

1. It is a good idea to wash cabbage much ahead of cooking time so that it drains well.  Freshly washed cabbage tends to become soggy and does not retain its crispiness.   
2. As onion greens take longer to cook, cabbage should be added only when onions are almost done.

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