Cabbage Curry in a Hurry

I used bagged coleslaw mix for this subzi and it takes about 5 minutes for prepping and 12-15 minutes for cooking. There are some veggies that I don’t enjoy prepping, tindora (dondakaya), methi (fenugreek leaves), cabbage to name a few. They take forever to chop/pluck and the final product is almost miniscule when you compare with the amount of work that went into it. So coleslaw mix is a big blessing in a bag.

Ingredients:
Coleslaw mix – 1 lb. bag
Green chilies – 4
Ginger – ½” piece, grated
Grated coconut – ¼ cup
Curry leaves – 6

For tempering:
Chana dal – 1tsp
Urad dal – 1tsp
Red chilies – 2
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Method:

• Heat 2tsp oil in a large sauté pan, add the tempering ingredients, once the seeds start spluttering add curry leaves, green chilies, ginger and coleslaw mix. Mix well; cover and cook for 10 minutes on medium flame, stirring occasionally.
  
• Add salt and grated coconut; cook uncovered for another 2-3 minutes.
  
• Serve with rice or chapathi.