Sample recipe from Paakam, Everyday Indian For A Vegetarian Lifestyle by Anu Canumalla
Ideally, use a large heavy weight stainless sauté pan or frying pan with a lid to cook this vegetable recipe. If you don't have asafoetida, or curry leaves, don't worry, this cabbage & peas recipe will still be delicious.
Total prep & cook time: 30 min
Nutrition Data Per Serving (168 grams): Calories 228, 3g protein, 25g carbs, 2g fiber, 14g fat, 0mg cholesterol, 14mg sodium. low in sodium and has no cholesterol.
In the orginal recipe, no water is added to the pan. But depending on your pan and your stove, you may need to add a tablespoon or so to keep the mixture from sticking - or else turn down your burner!
I used frozen peas, adding them when the cabbage was nearly cooked, and reduced the red chili powder from 2 tsp to a small pinch. Use the full amount if you like very hot food.
As an alternative the green peas can be omitted, and 1 - 2 tbsp of fresh coconut can be sprinkled just before serving.