Ingredients (Serves 5)
1. Cabbage – Half medium, chopped (Around 3 cups)
2. Fresh green peas – 1/3 cup (optional)
3. Oil – 2 tsp
4. Mustard seeds – 1/2 tsp
Cumin seeds – 1/4 tsp
Dry red chilly – 1, broken (optional)
Urad dal- 3/4 tsp
Hing / asafoetida / kaya podi – A tiny pinch
Green chilly – 2, slit
Curry leaves – A few
5. Grated coconut – 3 tbsp
Heat oil in a wok / cheena chatti at medium heat. Splutter mustard seeds and add cumin seeds. Stir for a few seconds until it splutters and then add urad dal. Stir until golden. Add hing/ asafoetida and stir for a few seconds. Add chopped cabbage, green chilly, curry leaves, salt and mix well. Cook covered for 5 – 6 minutes, stirring once in between. Open the lid and cook for a couple of minutes until completely done. Add grated coconut. Mix well and switch off. Serve with rice and other side-dishes.
You can add green peas (fresh/frozen) along with chopped cabbage.