INDIAN CABBAGE

1 Head Cabbage, shreded into medium shreds
1 Cup Peas (fresh or froze)
2-4 Tabespoons Canola or Olive Oil
3 Tablespoons Chopped Onions
1 Teaspoon Fenugreek Seeds (methi Dana)
1 Teaspoon Corander Seeds, crushed coarse
Pinch of Asafoetida(hing)
1 Teaspoon Turmeric Powder
2 Tabespoons Red Chili Powder
2 Teaspoons Dry Mango Powder (amchoor)
1/2 Teaspoon Garam Masala (don't have to use)
Salt to taste
In a wok/pan heat the oil to the smoking point. Once heated reduce to medium and add the fenugreek seeds to the oil. As they start to crackle and turn brown then add the asafoetida powder to the oil and then add the onions. Do not burn the seeds. Saute the onions in the oil until brown. Next add the crushed coriander seeds, turmeric powder and red chili powder. Combine well and add the cabbage. Saute the cabbage for 5 minutes until it starts to wilt or sweat. Add the peas and garam masala and cover with a lid until the cabbage is soft but not mushy. Remove from heat and add the salt and dried mango powder. Serve over rice with flat bread.