Chandana's Cabbage with Mustard Seeds & Curry Leaves

Remove the dark green outer leaves from the cabbage and discard any that are damaged. Remove the thick central vein from the outer leaves. Slice the cabbage into quarters and remove the core. Sit each quarter on the chopping board and shred thinly crossways.

Heat a large frying pan and when hot, add the oil. Test the temperature by adding a few mustard seeds. They should sizzle quietly. Throw in the rest of the mustard seeds and heat until they start popping and jumping. At this point, toss in the curry leaves. They will spit a little as they hit the oil and curl up instantly. Slide the cabbage from the chopping board into the pan. Sprinkle over the chilli powder, season with salt and sauté over a medium heat until the cabbage starts to soften, adding a dash of water during the process. Toss the cabbage regularly over a medium heat until it has wilted but still retains some crunch. Check for seasoning and for heat. Another pinch of chilli powder may be just what it needs. If you are not serving the cabbage immediately, spread it out on a tray to cool quickly.