This is a variation of similar recipes you might see elsewhere that uses panch phoron (the Bengali five spice mix). I’ve simplified this recipe to use only three instead of the five and perhaps I should trademark my teen phoron (three spice mix) for posterity.

Ingredients

• 1/2 head of cabbage shredded thinly
• 2 tbsp ghee
• 1-2 dried red chili
• 4-6 cloves garlic, chopped
• 1/2 tsp black mustard seeds
• 1/2 tsp nigella (black cumin seeds)
• 1/2 tsp cumin seeds
• 1 tsp of salt
• Fresh back pepper to taste

Steps

1. Heat the ghee  in a wok or large skillet over medium-high heat
2. Add in the dried chili and the three spices ans stir until the spices start crackling
3. After they begin to crackle, add the fresh garlic and saute until the garlic turns a rich golden color and looks almost caramelized
4. Add in the cabbage and stir until all the cabbage is coated evenly with the ghee and spices
5. Add in the salt and stir until the cabbage is again evenly coated
6. Keep stirring for 5 minutes until the cabbage is wilted
7. Turn down the heat to low and cook covered another 10-15 minutes, stirring occasionally
8. Add crushed pepper just before serving