Masaledar Besan Cabbage Dry Sabji recipe based on your description:
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Ingredients:
2 cups finely shredded cabbage (pattagobi)
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 pinch asafoetida (hing)
2 green chilies (slit or chopped)
1 tsp ginger paste (optional)
1/4 tsp turmeric powder
1/2 tsp red chili powder (adjust to taste)
Salt to taste
2–3 tbsp besan (gram flour)
Fresh coriander leaves (for garnish)
A splash of water
Instructions:
Heat oil in a pan. Add mustard seeds and let them splutter. Then add cumin seeds, hing, and green chilies. Sauté briefly.
Add shredded cabbage and salt. Mix well and cook on medium heat, uncovered or partially covered, stirring occasionally until cabbage softens but stays dry (about 8–10 minutes).
Once cabbage is tender and moisture is mostly gone, sprinkle turmeric and red chili powder. Mix well.
Lower the heat and add the besan gradually, sprinkling it over the cabbage. Mix continuously to coat the cabbage evenly and avoid lumps.
Roast the besan with cabbage for 3–5 minutes until the raw smell goes and it becomes aromatic. If it looks too dry or powdery, sprinkle a little water and toss.
Turn off heat, garnish with fresh coriander, and serve hot with roti or paratha.