Serve this simple veggie with hot Chapatis (Indian flatbread) and a tangy pickle.
Ingredients:
- 1 medium cabbage (approximately 250-300 grams) sliced very thinly
- 2 medium potatoes quartered lengthwise and then sliced thinly (optional)
- 1 cup frozen or fresh peas (optional)
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 5-6 curry leaves
- 1/2 tsp mustard seeds
- 2 green chillies chopped fine
- 2" piece ginger grated
- 2 large tomatoes cut into 1" cubes
- 1/2 tsp tumeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chilli powder (use less for less spicy)
- Salt to taste
- Fresh chopped coriander to garnish
Preparation:
- Heat the oil in a pan on a medium flame. Add the mustard seeds, green chillies, curry leaves and fry till the seeds stop spluttering.
- Add the ginger and stir. Add the tomatoes and cook till they are pulpy.
- If you are using peas and potatoes, add them now. Cook for 4-5 minutes. Add the cabbage and then the turmeric, coriander, cumin, red chilli powder and salt to taste. Mix well.
- Cover, simmer and cook for 10 minutes.
- Garnish with fresh chopped coriander and serve with hot Chapatis (Indian flatbread) and a tangy pickle.
