250gm Pattagobhi chopped (cabbage)
2 Table spoon oil
1 Tea spoon rai (mustard seeds)
1/2 Tea spoon hing (compounded asafoetida)
1/2 Tea spoon haldi
1 Tea spoon lal mirch
1/2 cup coarse besan
1/2 Table spoon gud (jaggery)
Salt to taste
1 Tea spoon lemon juice
Heat oil in a kadhai.
Add rai and hing and wait till it splutters.
Add cabbage, haldi, mirch and salt.
Mix and cover it and let it cook on low flame.
Sprinkle besan and gud and again mix well.
Cover and allow it to cook.
Add lemon juice and serve with roti and rice.