Gujarati Cabbage Curry - cooking recipe

Ingredients

1 green cabbage, cored and shredded
kosher salt, to taste
2 tablespoons peanut oil
2 teaspoons black mustard seeds
2 teaspoons asafoetida powder
2 teaspoons cumin seeds
10 fresh curry leaves
2 teaspoons ground turmeric
3 plum tomatoes, chopped
3 italian frying bell peppers, seeded and thinly sliced crosswise
1 serrano chili, thinly sliced
cilantro, roughly chopped
fresh lime juice
2 tablespoons sugar

Preparation

Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
Heat oil in a 12\" skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes.
Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.