Cut onions lengthwise. Shred cabbage finely. Wash and cut mushrooms into 2 or 3 pieces.
Heat oil in a pan/kadai, add cumin seeds, when it sizzles, add onions and saute until it turns transparent.
Then add cabbage and cook covered on low flame for a few minutes. You can sprinkle water if required. Once cabbage is half cooked, add chilli powder, turmeric powder, mushrooms and salt needed.
Cook covered. Do not add water as the mushrooms will release water. Cook until the mushrooms are soft, stirring now and then.
Then add spring onion greens and cook for a few more minutes. Remove from heat and serve hot. (this curry taste good even without spring onions)
It goes very well with rice, chapati, paratha and bread. I love it with phulkas.
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