Quick & Easy Indian Recipe: Cabbage With Green Peas

Simple Indian vegetable side dish recipe

Courtesy Anu J. Canumalla, author 'Paakam, Everyday Indian For A Vegetarian Lifestyle'

SV Note: If you don't have asafoetida, or curry leaves, don't worry, this cabbage & peas recipe will still be delicious.

This Indian vegetable recipe goes well with other Indian foods: dhal, chapatis, rice, and chutney

Cooking Tips: 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.

Ideally, use a large heavy weight stainless sauté pan or frying pan with a lid to cook this vegetable recipe.

4 servings, prep time 20 minutes.

Nutrition Data 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.

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

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