Indian cuisine is loved throughout the world for its complex flavors and regional variety. While the more popular dishes tend to be the long-simmered sauces, there is a wealth of quick and just as... delicious vegetable dishes like this one. It’s a great accompaniment to brown rice and dal, or with a grilled chicken breast.
Heat the oil in a wok or wide sauté pan over a medium high heat until it starts to shimmer. Add the mustard seeds and cook until they start to jump and pop, about 30 seconds. Add the garlic and the chili and cook until they start to color and soften.
Add the shredded cabbage, sprinkle with salt, and cook stirring until it starts to wilt, about 8 minutes.
Add 1 tablespoon of water and half the lime juice to the hot pan. Turn the heat down to medium low and cook partially covered for about 5 minutes or until the cabbage is tender but not too soft. Add more water 1 tablespoon at a time if the cabbage becomes too dry.
Turn the heat up to medium high again, uncover and cook to let any excess liquid evaporate. Mix in the remaining lime juice and the chopped cilantro, adjust for salt and serve.
A wok is the best thing to use if available, it uses much less oil for cooking. If using a frying pan, add 1 tablespoon more oil.