Add cabbage and green chillies. Mix well. Add turmeric powder and asafoetida powder. Mix well. Let it cook uncovered on the lowest flame. The cabbage will shrink down to 1 cup. All the oil will be released, and the cabbage will feel cooked thoroughly (it will not be crunchy). In case it feels a little crunchy, you may cover it after turning off the stove. The steam within the pan will make it soft.

Tip: 1. Any sambharo needs more oil as we cook it in oil only, NO Water. You can always remove extra oil from it in the end and re-use it in something else. 2. Add salt later so the cabbage does not release water.

2. Dry Roast mustard(less), methi (less) and cumin seeds(more). Make coarse powder of it. Combine it together with achar masala. Mix it with gunda/green mango and oil. It's like freshly made instant achar. It tastes better on the next day.