Cabbage with Methi

Fenugreek leaves ( the bigger variety) is my current favourite. It is methi in every dish I make, at least once or twice a week. 

Cabbage - 200 gms shred fine -should be finer than what appears in the picture :-)
Fenugreek (methi) leaves - 1 bunch
Tomato purée - 2 - 3 tbsp ( or one medium sized tomato)
Onion - 1 - dice finely
Chilie powder - to taste
Garam masala powder - 1/4 tsp
Dhania (coriander) powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil for seasoning
Mustard seeds - 1/2 tsp
Salt to taste.

Heat the oil for seasoning in a wok.
Add the mustard seeds. Allow it to splutter.
Add diced onion, sauté.
Add the chopped fenugreek leaves.
Sauté for a while.
Then the tomato purée,and the powders and salt.
Add a little water and allow the cabbage to cook.
Do not allow the cabbage to get too soft.

Tastes good with rotis.