Preparation time: 10 min
Cooking time: 20 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

1. 1 medium sized cabbage or kosu
2. 2 tsp urad dal
3. 2 tsp gram dal or chana dal
4. 4 - 6 tsp cooking oil
5. 1/2 tsp mustard seeds
6. A big pinch turmeric powder
7. A big pinch of asafoetida
8. 1 green chili (optional)
9. 4-5 curry leaves
10. 1 small gooseberry sized jaggery
11. Salt as per your taste
12. 2 tbsp finely chopped coriander leaves (optional)
13. 1/4 cup water

Ingredients for grinding:

1. 1/2 tsp mustard seeds
2. 2 - 4 red chili
3. 1/2 cup grated coconut

Instructions for making kosu palya or cabbage stir fry:

1. Wash and finely chop the cabbage. Immerse finely chopped cabbage in salt water for 10 minutes. (required water and a tsp of salt).
2. Meantime dry grind the grated coconut, red chilies and 1/2 tsp of mustard seeds using a small mixie jar and keep it aside.
3. Next take oil in a frying pan and heat it. Add in 1/2 tsp mustard seeds, 2 tsp urad dal and 2 tsp chana dal. When the mustard seeds splutters or urad dal turns brown, add in turmeric powder, asafoetida, green chili and curry leaves.
4. Drain the water and add in chopped cabbage. Fry for a minute under medium flame.
5. Add in salt, jaggery and water. Reduce the flame. Close the lid and cook the cabbage until soft and the water is almost dry. Mix the cabbage in between for even cooking. If you find excess water after the cabbage is well cooked, open the lid, increase the flame and allow it to cook for few minutes. The water will get dried in no time.
6. Add in ground coconut and red chili mixture. Also add in coriander leaves (optional) and mix well for 2 minutes. Switch off the stove and serve it with hot steaming rice or chapathi.

Dear reader, We have a brief Kannada description of this recipe. Click here to read this recipe in Kannada.