1 pound green cabbage, sliced very thin

2 cloves of garlic, minced

2 teaspoons kosher salt

Yogurt or Raita, to serve.

¼ cup canola oil

½ teaspoon mustard seeds

½ teaspoon turmeric

½ teaspoon cayenne or other ground chile

Make the tadka. Heat the oil in a large wok over high heat. When the oil begins to smoke, add the mustard seeds, covering the wok with a lid or spatter screen.

After the seeds stop sputtering, add the tumeric, sliced cabbage and sautee for a bit.

Add the garlic, salt, and cayenne and toss well.

Cover, reduce the heat to medium, and steam until the cabbage is crisp-tender, about 5 minutes.

Serve hot with a little yogurt or raita.