Wednesday, January 28, 2009

Cabbage and Peas Curry


INGREDIENTS

1 medium Cabbage -- finely chopped
1/2 medium Onion -- finely chopped
1 cup Peas
3 to 4 Green Chillies -- more or less depending on your spice levels
2 tsp Ginger-Garlic Paste
Salt
Red Chili Powder
Turmeric
Oil

TADKA

Mustard Seeds
Jeera
Channa Dal

PROCEDURE

Fill half of a microwave safe bowl with water and add in the chopped cabbage. Cook until the soft.
Heat about 2 tbsp of oil in a pan and add in all of the tadka ingredients.
Once the mustard seeds splutter, add in onion and green chillies along with ginger-garlic paste.
Add in the cooked cabbage and peas. I used frozen peas, so I waited until the peas were soft. Add in the turmeric, salt, red chili powder and cook covered for a few minutes, so that all of the flavor is absorbed into the cabbage.
NOTE: Once you add the salt, the water from the cabbage will start to come out. It is best if you cook the curry until this the water evaporates.
Serve with rice or roti. YUM!

1 comments:

SriLekha said...

looks yum and delicious!

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