Cabbage Pachadi

Ingredients:
250 g - tender cabbage, chopped fine
8 - green chillies, chopped
1/2 tsp - jeera
1 tbsp - urad dal
6 pods - garlic
a pinch - hing (optional)
1/2 tsp - mustard seeds
1 - red chilli, broken into bits
10 - curry patta leaves
1 tbsp + 1 tsp - oil
2 tsp - tamarind paste
1/2 tbsp - coriander leaves
a pinch - haldi
salt

Method:
Heat oil. Add urad dal, fry till it turns light brown.
Add jeera and fry for a few secs.
Add chopped cabbage, green chilli pieces and haldi.
Stir and cover with a lid.
Let it cook for 3 to 4 mins, stirring now and then till the cabbage becomes soft (but not mushy).
Now add garlic and tamarind paste, stir once and remove.
Add salt, grind it into a medium coarse paste and keep aside.
Heat 1 tsp of oil for tempering, add mustard seeds, red chilli bits and curry leaves.
Fry till mustard seeds splutter. Add this to prepared chutney.
Mix and serve with hot rice with a tsp of ghee.
Hing and coriander leaves are optional.
Can be served with dosa and idli also.