Cabbage with Collard Greens

Ingredients:

Cabbage 1 Small
Collard Greens 1 Bunch
Green Chiles 2 – 3
Garam Masala a big Pinch
Turmeric Powder a Pinch
Lemon Juice 1 Tbsp
Salt to Taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and finely shred the cabbage (2 Cups).
Wash, remove hard stems and shred collard greens into thin strips (2 Cups).
Remove stems, wash and slice the green chiles.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Stir in collard greens and half a cup of water.
Cook covered on medium flame till collard green turn soft and change color a bit.

In another pan, heat another tsp of oil.
Add shredded cabbage and fry on high flame till cabbage turns brown around the edges and turns little soft.
Add the cabbage to the first pan with collard greens.
Stir in turmeric powder, garam masala powder and salt.
Mix well and heat for a minute to remove any excess moisture.
Remove from heat, stir in lemon juice and serve cabbage with collard green with steamed rice or wrapped in roti.

Notes: Make sure collard greens is cooked well.

Suggestions: You can adjust the water to make sure collard greens are cooked well.
Variations: You can also add sliced carrot to the cabbage and collard greens. Red chili powder can also be added just before removing the cabbage from heat.