The chopped vegetables are stir fried and cooked in a tempering of mustard seeds,udad dhall (de husked black lentil),dry red chillies,asafoetida,turmeric and salt. Once the vegetables are cooked well , there is a liberal garnishing of freshly grated coconut making it totally delectable and delicious.
Cooking Time : 15 mins
Ingredients
3 cups finely chopped cabbage2-3 green chillies finely chopped
7-8 curry leaves
handful of fresh peas
3 -4 tbsp grated coconut (frozen / fresh)
1 tsp mustard seeds
1 tsp channa dhall / bengal gram
1 tsp udad dhal /de husked black lentils
chopped corriander/cilantro
pinch of turmeric
salt as needed
Method
- In a kadai / wok,heat a little oil and add the mustard seeds,after they crackle,add the udad dhall,channa dhall and saute until the lentils turn golden brown.
- Add the green chillies and curry leaves along with asafoetida and turmeric.
- Now add the chopped cabbage and green peas and saute well.
- Add the required amount of salt.
- Lightly sprinkle water and cook by covering a lid,donot add too much as cabbage tends to get soggy.
- Saute occassionally and cook closed until the cabbage is cooked well. The cabbage has to be crunchy at the same time well cooked.
- Garnish with grated coconut and corriander and serve with rice and sambar.
- If you want to save time , you can also prepare this curry in a pressure cooker .
- Follow all the steps as is till step 4 mentioned above .
- Lightly sprinkle water and close the pressure cooker and cook for 1 whistle on medium flame.
- Let the pressure release naturally and then add the coconut and mix it well.