Crispy Potato and Cabbage Stir-Fry with Curry Leaves

1Heat the vegetable oil (2 tablespoons) in a large skillet or wok over medium heat.

2Add the mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon) to the hot oil. Sauté for about 30 seconds until they start to crackle and pop.

3Add the fresh curry leaves (10-12) to the skillet and stir for another 30 seconds to release their aroma.

4Add the diced potatoes (2 medium) to the skillet and stir well to coat them with the oil and spices. Cook for about 5-7 minutes, stirring occasionally, until the potatoes (2 medium) start to soften.

5Add the shredded cabbage (2 cups) to the skillet and mix it with the potatoes (2 medium). Sprinkle in the turmeric powder (1 teaspoon), salt, and black pepper. Stir everything together to combine.

6Cover the skillet with a lid and let it cook for another 5-7 minutes, stirring occasionally, until the cabbage (2 cups) is tender and the potatoes (2 medium) are crispy.

7Remove the lid and increase the heat to high for the last 2-3 minutes to achieve extra crispiness. Stir frequently to prevent burning.

8Once done, remove from heat and serve hot as a side dish or over rice.