|1 head Cabbage||6-8 Dry Red Chillies||Til Oil|
|1 cup Fresh Dhania||1 pinch Hing||Salt|
|1/4 cup Urad Dal||3-4 pcs Tamarind|
|1 tsp Mustard Seeds|
|3-4 Curry Leaves|
Chop the cabbage.
In a heavy bottom pan, heat 2-3 tsp oil and roast the dry red chillies and urad dal until golden.
Add the cabbage, dhania, hing, tamarind and salt.
Cook open until tender.
Blend this into a fine paste without adding water.
The water from the cabbage should be enough to aid the grinding.
Splutter mustard seeds and curry leaves in 2 tsp Til oil.
Garnish the thogayal with the tadka and serve.