1 1/2 lbs cabbage
2 medium onion, finely chopped
2 green chiles
8 curry leaves
1 cup milk, (half 'n half)
1/4 cup oil
1/4 tsp mustard seeds
1 tsp bengal gram
1/2 tsp red chile powder
1/4 Tbs turmeric
salt, to taste


Heat oil in a skillet and when oil is hot add mustard seeds and Bengal gram. When mustard seeds start popping add chopped onion, green chile, salt, turmeric and red chile powder.
Fry until onion turns translucent. Now add finely chopped cabbage and fry on medium heat for 15 minutes.
Next add milk and let cook on medium heat for 4-5 minutes or until milk thickens slightly.
Goes well with plain white rice, puri, paratha and chapathi.