Purple Cabbage Curry

Ingredients

• 4 cups purple cabbage, chopped
• 1 1/2 cups bell-pepper, cut into small cubes
• 1 cup red onions, chopped fine
• Salt to taste

For Seasoning

• 4 tsp vegetable oil
• 1 tsp urad dal (split black gram)
• 1/2 tsp mustard seeds (rai)
• 1/2 tsp cumin seeds (cumin)
• Turmeric powder, a pinch
• Asafoetida powder (hing), a pinch
• 3-4 red chillies, broken into a few pieces (adjust to taste)
• 4-5 curry leaves

Preparation

1. Heat oil in a wide skillet. Add the asafoetida and urad dal, and fry until it's almost golden. Add the mustard and cumin seeds and fry for a few seconds. As they start to pop, add the red chillies and curry leaves and fry for a couple of seconds.
   
   
2. Add the turmeric powder and cabbage, onions, and bell-pepper, along with some salt. Saute on medium heat for a minute.
   
   
3. Sprinkle a little water and cover and cook on medium heat until the vegetables are tender. Remove the lid and saute for a couple more minutes. Remove the purple cabbage curry in a serving plate.
   
   
4. Serve the purple cabbage curry with plain rice.

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