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.

Mixed Vegetables

125g/4 ½ oz (1/2 cup) ghee or vegetable oil 1 teaspoon mustard seeds 1 ½ teaspoons chopped ginger 4 cloves garlic, chopped 125g/4 ¼ oz (1 medium) onion, chopped 3 green chillies, de-seeded and chopped 1 teaspoon ground turmeric 1 tablespoon ground coriander 1 kg / 2 ¾ oz (1/2 cup) coconut milk, fresh or canned 2 tablespoon chopped coriander (cilantro) leaves Salt Heat the ghee or oil in a deep, heavy-based pan over medium heat, add the mustard seeds and stir-fry for about 1 minute, or until they start to splutter. Add the ginger and garlic and stir-fry for 1 minute, then add the onions and chillies and stir-fry for about 5-7 minutes or until the onions are golden brown. Add the turmeric and ground coriander and mix well... Add the vegetables to the pan and mix well. Add the grated coconut and season with slat, then pour in the coconut milk. Mix well and bring to a rapid boil. Reduce the heat and cook for about 8 minutes, ro until the vegetables are cooked but still have a bite.