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Cabbage subji

1 small size cabbage, finely chopped
3 teaspoons oil
3 dry red chillies, chopped (adjust according to tolerance :-)
1 teaspoon mustard seeds
1 teaspoon turmeric powder
2 teaspoons dessicated coconut powder (optional)
Salt to taste

1/2 cup sesame seeds
4 dry red chilies, chopped

To prepare the masala, roast the chillies and the sesame seeds till the
seeds are slightly brown and fragrant. Now powder the mixture finely
and store it in an airtight container for future use.

Heat the oil in a vessel, add the mustard seeds, turmeric powder and
the red chillies and wait till the seeds start to sputter. Add the
cabbage, stir well, and cook covered(you may want to add some water to
expedite the process).

When the cabbage is about half way done, season w/ about 4 teaspoons of
the masala and coconut, stir, and continue till the cabbage is well
done.

Add salt to taste and serve w/ chapatis (Indian whole wheat bread) or
rice and daal (lentils).

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