- ¼ cup canola oil
- ½ teaspoon mustard seeds
- ½ teaspoon ground turmeric
- 1 pound green cabbage, sliced very thinly
- 2 cloves peeled garlic, smashed with the side of your knife (optional)
- 1 teaspoon salt
- ½ teaspoon cayenne
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 turmeric and sliced cabbage. Now add the garlic (if using), 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.