1 tbsp of safflower or mustard oil
1 tsp of brown or yellow mustard seeds
2 pinches of asafoetida (hing)
3 cups of sliced cabbage
1/2 cup of corn
1/4 tsp of chilli powder or paprika
1/4 tsp of turmeric powder
1/2 tsp of sea salt
1/4 tsp of raw or brown sugar
Freshly chopped coriander to garnish

Heat oil and add asafoetida and mustard seeds. Cover quickly, till seeds stop 'popping'. When the mustard seeds pop combine cabbage and corn and remaining ingredients. Cover and cook on a low heat until cabbage is cooked (ie. 5 minutes). Garnish with fresh coriander

2 tbs mustard seeds
Handful fresh curry leaves
1 lime
1tsp of raw sugar
1 tsp of sea salt
1 tsp of turmeric
1 cinnamon stick
1/2 packet of puffed rice (pauwa) available from Indian grocers
1-2 tbs ghee or olive oil
1 small bunch of fresh coriander leaves

Boil potato and then chop it into small cubes and set aside. Next chop the onion. Heat ghee in a medium sized wok or frying pan and sauté the onion. Do not make it brown. Then add potato cubes and then the chopped chilies, turmeric, mustard seeds, curry leaves, cinnamon, sugar and sea salt. Wash the puffed rice in a sieve, drain it and then add to the mixture in the wok. If necessary wet it with little water to make sure it does not dry up totally. Cover and steam for a few minutes. Squeeze fresh lime and garnish with coriander leaves. A delicious light and spicy meal perfect for springtime!