This is a wonderful dish, and despite the dried chilies, it’s not too hot.  But if you don’t like really spicy food, then cut back the chilies to 1 or 1 1/2.

Unfortunately, I don’t have a picture of it, but if you make it, you’ll see that it turns out really nice.

Curry Mix Ingredients

1. ½ cup of sesame seeds
2. 2 to 3 whole dried red chili peppers

Ingredients

1. 1 tablespoon of oil
2. 1 small onion, finely chopped
3. A small head of cabbage (green) finally chopped.
4. 2 to 3 cloves garlic, chopped
5. ½ teaspoon black mustard seeds
6. water
7. Salt to taste

Make Curry Mix

In a small skillet over medium low heat, toast sesame seeds and whole dried chilies until the sesame seeds turn several shades darker.  In a mortar and pestle or in a spice mill of coffee grinder, mix toasted ingredients (may turn out oily from sesame seeds and hence not a powder—don’t worry).

Cook

In a pan or skillet, heat oil and fry mustard seeds until they start to pop.  Add onion and garlic and fry until onion softens and becomes translucent.  Add a few teaspoons of curry mix and stir to incorporate well and then several pinches of salt.  Add cabbage and fry for a minute, then add some water (¼ to ½ cup) and allow cabbage to simmer.  Add water as needed so that the mix doesn’t dry out—you want to soften the cabbage.  Server over rice or with pita bread or Nan.