Dry Cabbage in Masala

125ml/ 4 ½ fl oz ( ½ cup) vegetable oil Pinch of asafoetida 1 teaspoon cumin seeds ½ teaspoon fenugreek seeds 1 x 2.5 cm / 1 inch pieces fresh ginger, peeled and crushed 2 green chillies, de-seeded and chopped 1 teaspoon ground ginger 1 large cabbage, cut into large pieces 1 teaspoon chilli powder, or to tasted 1 teaspoon sugar 1 teaspoon ground turmeric 1 teaspoon coriander Salt 1 sprig coriander (cilantro), leaves only, chopped, to garnish Heat the oil in a large, heavy-based over high heat, then reduce the heat, add the asafoetida and cumin and fenugreek seed and stir-fry for 1 minute or until the seeds start to splutter. Add the ginger, chillies and ground ginger and stir-fry briskly for 15 seconds, and then add the cabbage and season with salt. Add the chilli powder, sugar and other ground spices and stir-fry for about 10 minutes, or until all the moisture has evaporated. Garnish with coriander.