Ingredients:
1 sweetheart cabbage
150 gm frozen and defrosted peas
1 and ½ tbsp oil
1 tsp ginger garlic and chili paste
(if you don’t have it all together, add chopped chili)
½ tsp mustard seed
½ tsp cumin seed
¼ tsp turmeric
1 tsp salt or to taste
Recipe:
- Remove the outer leaves from the cabbage and cut them into bite-size. Remove and discard the stem as they will not cook very easily. Wash and let it drain for a few minutes.
- In a saucepan take oil.
- Let the oil heat for about 40-50 seconds.
- Add mustard and cumin seed and let me splutter. Cover the pan with a lid to avoid seeds spluttering outside.
- Once they are stopped spluttering add chopped cabbage.
- Add all remaining spices and mix well.
- Cover the lid and let it cook for 4-5 minutes on low heat.
- Now take the lid off and add defrosted peas and mix well and let it cook for another 4-5 min.
- Now remove the lid and see if there is a lot of moisture, keep the lid off and let the dish cook on high heat till the water has evaporated.
- Enjoy with a choice of Indian bread or rice and dal.
Rasoi.Kitchen 