Description
This mildly spiced mixture of cabbage and peas gets a rich texture and taste from the addition of fresh coconut and poppy seeds.
Ingredients
- Cabbage- two cups (480 ml), finely chopped
- Fresh or frozen Greeen peas- 1 cup (240 ml)
- Salt to taste
- Water as required
For the ground paste
- Green chilies- 1-2
- Poppy seeds- 1tbsp
- Freshly grated coconut- 3 tbsp
- Ginger- 1/2″piece, grated
- Turmeric- 1/4tsp
- Coriander leaves- 1tbsp
For the seasoning:
- Oil- 2tbsp (30 ml)
- Mustard seeds- 1tsp
- Urad dal- 1tbspn
- Chana dal- 1tbspn
- Curry leaves- 1 sprig
- Asafetida- a pinch
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 130