Chop the cabbage into fine thin pieces.

Add salt, chilli powder, and ginger-garlic paste to the cabbage.

Mix everything well.

Add besan and coriander leaves to it and give it a stir.

Add little water to the mixture and mix well so that the cabbage is coated with besan/chickpea powder.

Heat oil in a wide pan.

Add the cabbage to it.

Fry it well till the raw smell of the besan goes away.

Once the besan starts to get into little chunks, cover the lid of the pan and let it cook covered for about 2 minutes.

After 2 minutes, remove the lid and fry it on medium flame until the moisture leaves away.

Serve hot.