Cabbage with Mustard Seed

From "The Great Curries of India" by Camellia Panjabi

Note: sometimes I don't have green chiles in the house; sometimes I don't feel like looking for mustard seed; sometimes the ginger is too soft and I leave it out. The basic idea works. If you have all of the flavorings (chile, ginger, garlic, mustard seed) by all means use them! If you have a mini cuisinart (a devoutly recommended appliance), you can chop chile/garlic/ginger all at once. This can be a very fast side dish. Prepare it last, after you've made other courses - the cabbage cooks in about five minutes, and it's good to serve the cabbage hot and just as it's ready.

• 14 oz cabbage, finely shredded
• salt
• 4 tablespoons oil
• 1/4 teaspoon mustard seed
• 1 green chile, chopped
• 1/4-in. sqaure piece of fresh ginger, chopped
• about 10 curry leaves (optional) (I have never had or used these!)
• 1/3 teaspoon sugar (optional)

1. Soak the cabbage in water with a little salt for 15 minutes, then drain. (Optional step, but recommended if you have the time.)

2. Heat the oil in a deep frying pan and add the mustard seeds when the oil is good and hot. When they crackle, add the chile, ginger and curry leaves and saute for one minute. (In fact, when I add these, I immediately take the frying pan OFF the source of heat, and let the flavorings 'cook' and mesh.) Add the cabbage, salt to taste, and sugar. Saute, mixing all the ingredients well. Cook over a low heat, uncovered, until it reaches your preferred consistency (perhaps 5-8 minutes).