A light vegetarian side dish from Maharashtra to serve with some dal, yoghurt and chapattis or paratha. Its from ” Thali” by Maunika Gowardhan.
Ingredients
- 3 tbsps vegetable oil
- a pinch asafoetida
- 2 tsp cumin seeds
- 2 dried mild red chillies
- 5-7 fresh curry leaves
- 1 heaped tsop ground turmeric
- 600 g white cabbage thinly shredded
- 100 g frozen green peas
- salt to taste
- chopped coriander to garnish
Servings:
Instructions
- Heat the oil in a deep non stick saute pan over a medium heat. Add the asafoetida and cumin seeds and, as they begin to sputter, tip in the dried chillies and curry leaves.
- Stir and fry for a few seconds then add the turmeric and stir again. Stir in the cabbage and fry well for 4-5 minutes, stirring continuously, then add the peas and a dash of moisture.
- Season to taste then cover and reduce the heat. Cook for 3-4 minutes- the cabbage should be cooked but still retain a slight bite.
- Turn off the heat and leave to rest for a few minutes then garnish with the chopped coriander. Serve with dal and chapattis.
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