This mildly spiced mixture of cabbage and peas gets a rich texture and taste from the addition of fresh coconut and poppy seeds.
By Nandita Nataraj
- Cabbage- two cups, finely chopped
- Fresh or frozen Greeen peas- 1 cup
- Salt to taste
- Water as required
- Green chilies- 1-2
- Poppy seeds- 1tbsp, dry roasted
- Freshly grated coconut- 3 tbsp
- Ginger- ½"piece, grated
- Turmeric- ¼tsp
- Coriander leaves- 1tbsp
- Oil- 2tbsp
- Mustard seeds- 1tsp
- Urad dal- 1tbspn
- Chana dal- 1tbspn
- Curry leaves- 1 sprig
- Asafetida- a pinch
- Grind the six ingredients listed under the "ground paste" to a find paste and keep aside.
- Heat oil in a thick bottomed pan and add the mustard seeds, once they pop, add the urad dal and chana dal and fry till they turn brown. Stir in the curry leaves and asafetida and fry for a few seconds more.
- Add the green peas and fry for a few seconds. Then add the chopped cabbage and fry for 2-3 mins more.
- Stir in the ground paste and salt fry for two more min. Add one to one and a half cups of water and cook covered for 10-15min or until the cabbage is completely cooked
- Take off the heat and serve hot with rice or rotis.
Nandita was born, bred and spread in India, but right now lives in Tanzania where her quest for simple and exotic pleasures of food led to the creation of the blog Paaka-Shaale. She believes that food is not just a means to feed a body. But it is also meant to appeal the mind and satiate the soul.