Name: Fenugreek-Flavored Dumplings with Cabbage (Muthiya Bund Gobhi Nu Shaak)
Yield: Serves 8
Cuisine: India
Ingredients: 2 tablespoons roti flour (see Tip) or whole-wheat flour; 2 tablespoons canola oil; 1 cup chopped fresh or frozen fenugreek leaves (thawed and squeezed dry if frozen); or ½ cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 teaspoon finely chopped fresh ginger; ½ teaspoon ground turmeric; 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut crosswise into ¼-inch-thick slices (do not remove the seeds); 1 teaspoon coarse kosher or sea salt; 1 pound cabbage, thinly shredded (see Tips and the following); 1 teaspoon white granulated sugar; 4 to 6 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, finely chopped (do not remove the seeds); ¼ teaspoon ground turmeric; 1 tablespoon finely chopped fresh ginger; 1 teaspoon black or yellow mustard seeds; 2 teaspoons coriander seeds, ground; ¼ teaspoon ground asafetida; 1 cup chickpea flour, sifted, plus extra for the work surface if needed; 1 tablespoon canola oil, plus extra for greasing your hands; 1 teaspoon cumin seeds, ground