1. Cut the cabbage into strips and peel and chop the potatoes
2. Heat the oil and fry the cummin, coriander, turmeric, asafoetida* and chilli for 3-4 minutes, until the fragrance of the spices emerges.
3. Add the cabbage and potato, sprinkle on 1-2 Tbls water and 1/2 tsp salt, cover the pan tightly and cook on a low heat for 5-6 minutes, until the potato is cooked.
4. Take the pot off the heat and let it stand, covered, for 3-4 minutes. Add extra salt to taste.
*Asafoetida: This is a resin and comes from Kashmir. It is bought ground and is said to smell of truffles. The flavour is quite pungent, but is is used mainly for its digestive properties, especially in the cooking of beans, where it combats flatulence. A pinch of it can be fried in hot oil before the rest of the ingredients are cooked. Also comes in solid form in small pieces.
TNT'd & Compiled by Imran C. Source: Mum Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Imran C." <imranc@onthenet.com.au> on Apr 21, 1997
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