Gujarati Cabbage Curry

• 1 green cabbage, cored and shredded
• kosher salt, to taste
• 2 tablespoons peanut oil
• 2 teaspoons black mustard seeds
• 2 teaspoons asafoetida powder
• 2 teaspoons cumin seeds
• 10 fresh curry leaves
• 2 teaspoons ground turmeric
• 3 plum tomatoes, chopped
• 3 italian frying bell peppers, seeded and thinly sliced crosswise
• 1 serrano chili, thinly sliced
• cilantro, roughly chopped
• fresh lime juice
• 2 tablespoons sugar

1. Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
2. Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes.
3. Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.

green cabbage, kosher salt, peanut oil, black mustard seeds, asafoetida powder, cumin seeds, curry, ground turmeric, tomatoes, italian frying bell peppers, serrano chili, cilantro, lime juice, sugar

Taken from www.food.com/recipe/gujarati-cabbage-curry-475964 (may not work)