Quick & Easy Indian Recipe: Cabbage With Green Peas

A simple everyday Indian vegetable side dish to eat with chapati or rice

Indian recipe courtesy Anu J. Canumalla, from her cookbook, 'Paakam, Everyday Indian For A Vegetarian Lifestyle'

Savvy Veg Note: I've posted the ingredients and directions more or less as given in the book - but my notes could be useful!

If you don't have asafoetida, or curry leaves, don't worry, it'll still be delicious.

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.

4 servings, prep time 20 minutes. Use a heavy weight sauté pan with a lid.

Ingredients:

• 2 cups green cabbage, cored and chopped (I sliced it thinly)
• 1 cup green peas, fresh or frozen
• 1/4 tsp mustard seeds
• pinch asafoetida
• 2 tsp red chili powder (or to taste - I used a pinch)
• Optional: Sprig of curry leaves (available in Indian grocery stores)
• salt to taste
• 3 Tbsp olive oil

Directions:

1. Heat the oil on low in the sauté pan
2. When hot add the mustard seeds, and curry leaves, if using
3. When the seeds splutter, add the cabbage and peas
4. Add the turmeric, asoefetida, and chili powder
5. Stir. Cook covered for 5 minutes
6. Add salt, and cook (covered) for 15 minutes on low
7. Serve hot with rice

Nutrition Facts Per Serving (168 grams):

Calories 228, 3 g protein, 25 t carbohydrate, 2 g dietary fiber, 14 g fat, 0 mg cholesterol, 14 mg sodium. This food is low in sodium and has no cholesterol.