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Gujarati Cabbage

From: www.saveur.com
SERVES 6–8

1 green cabbage, cored and shredded
Kosher salt, to taste
2 tbsp. peanut oil
2 tsp. black mustard seeds
2 tsp. asafetida
2 tsp. cumin seeds
10 fresh curry leaves
2 tsp. ground turmeric
3 plum tomatoes, chopped
3 Italian frying peppers, seeded and thinly sliced crosswise
1 serrano chile, thinly sliced
5 tbsp. roughly chopped cilantro
¼ cup fresh lime juice
2 tbsp. 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. 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.