Methods

1. In a medium bowl, combine the shrimp, 1/2 teaspoon powdered Sannam Guntur Chillies and 1/2 teaspoon kosher salt, and toss to coat. Refrigerate for 30 minutes, or up to 2 hours.
2. Heat a large skillet over medium high heat. Add 2 tablespoons mustard seed oil and heat for another 30 seconds. Add the mustard seeds, kalonji seeds and ginger and sauté for 20–30 seconds.
3. Add the cabbage and continue to cook, stirring occasionally, until the cabbage begins to caramelize, about 4–5 minutes. Sprinkle the turmeric, remaining teaspoon of powdered Guntur Sannam Chillies and chaat powder over the cabbage, and continue to cook for another minute.
4. Push the cabbage to the edges of the pan, leaving an open space in the center of the pan. Drizzle the remaining tablespoon of oil into the empty space and heat for 30 seconds. Add the reserved seasoned shrimp and sauté for a minute.
5. Add a tablespoon of water and the remaining 1/2 teaspoon salt, and stir to combine. Reduce the heat to low, cover and cook until the shrimp is opaque and cooked through, about 3–5 minutes. Taste and adjust seasonings, as necessary.
6. If the cabbage and shrimp is too watery, increase the heat to medium high and cook for another minute. (There shouldn’t really be a “gravy”—this dish is meant to be on the drier side.)
7. Enjoy with plenty of basmati rice!