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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat sesame oil in a shallow pan. Lower the flame, add mustard seeds and crackle them.
Add urad dal and sauté till it turns maroonish. Ensure it does not burn.
Add sliced onions, curry leaves, and green chillies. Stir well.
Add turmeric powder and asafoetida. Stir well.
Add shredded cabbage and season with salt. Stir and mix well.
Add water and stir again. Cover the pan with a tight lid and simmer on low flame.
Check every 5 to 6 minutes and stir. If water dries up and cabbage is not tender, sprinkle more water and continue cooking until tender.
Add grated coconut and mix well.
Add chopped coriander leaves and mix well.
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Use 1 to 2 green chillies or 1 to 2 dry red chillies as per taste.
The coriander leaves are optional and can be skipped.
Can I use a different oil?
Yes, you can use any oil of your choice.
Is it necessary to use both green and red chillies?
No, you can use either based on your taste preference.
Can I skip the coconut?
Yes, but the coconut adds a unique flavor to the dish.
How do I know when the cabbage is cooked?
The cabbage should be tender and there should be no water left in the pan.
Can I make this dish ahead of time?
Yes, you can prepare it in advance and reheat before serving.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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