Southern Indian Cabbage

Also called Dakshini Band Gobi
2 Tbs. olive oil
1/8 tsp. asafetida
1 tsp. black mustard seeds
1 tsp. urad dal
5-6 fenugreek seeds
1/4 tsp. red chili flakes
10 fresh curry leaves
1/2 head green cabbage, shredded
1 tsp. salt
In a large wide pan, heat oil over medium high heat (I like olive oil but canola or peanut oil is traditional). Add asafetida, then mustard seeds and urad dal (you can use chana dal--which I did last night--or yellow split peas), then red chili flakes and fennugreek seeds after the mustard seeds start to pop and the dal takes on another color--all of this happens fast, so spices should be pre-measured.The put in curry leaves (can substitute basil, which I did last night after I couldn't find the 'fresh' curry leaves in the freezer), then the cabbage. Stir about every minute or so and cook on low for about 8-10 minutes--cabbage should be wilted, not cooked through. You can add water or a little white wine to deglaze the pan if that becomes a problem. Add salt at the end. I made this for a large dinner (I made two heads of cabbage as one of three vegetable side dishes for about 50 people, and it was gone, gone, gone).
There are a fair number of ingredients in this that may not be in the average cupboard, but they are very easily attainable in an Asian market--I live in a community of 60,000 and I have at least 4 places I can get these ingredients locally. Additionally, all are available by mail. This recipe is adapted from Madhur Jaffrey's 'World Vegetarian', which is a little uneven as a cookbook--unusual for her--but this recipe worked like a charm.