Ingredients

• 300 gm. cabbage

• 100-150 gm. peas shelled or frozen.

• 1/2 inch piece ginger, peeled and grated

• 2-3 cloves of garlic, peeled and crushed (optional)

• 2 tbsp. cooking oil (olive)

• 1 tsp. cumin seeds

• 1-2 dry red chillies (optional)

• A pinch of asafoetida powder or hing (optional)

• 1 tsp. coriander powder

• 1/2 tsp. turmeric powder

• 1/4 tsp. chilli powder

• 1 tsp. salt

• 1/2 tsp. dry mango powder or Amchoor or juice of 1/2 lemon

• 1/2 tsp. Garam Masala

Instructions

1. Wash and shred cabbage finely.

2. Heat oil in a wok or karahi.

3. Add cumin seeds and a pinch of asafoetida powder, wait until seeds splutter.

4. Add red chilli and stir fry for 10 seconds.

5. Add the chopped cabbage, salt, all the spices except garam masala, and amchoor mango powder/lemon juice. If using fresh peas, add them here.

6. Stir fry on high heat for a few minutes to mix the spices and release their flavour.

7. Turn heat low and cook covered on a low fire. Stir from time to time. If you cook on correct temperature, no additional water is required. However, you may sprinkle some if it begins to burn before it is ready.

8. When cabbage is nearly cooked, add peas. Continue cooking until all water is absorbed.

9. Add garam masala and mango powder (amchoor) or squeeze 1/2 a lemon.

10. Mix thoroughly. Turn heat up and stir fry until all water is absorbed and vegetable looks shiny and fried.

11. Serve hot with Chapatti and dal (lentil) of choice or with Parathas.

12. It can also be used as a filling for toasted sandwiches. Sprinkle a little cheese on top of the cabbage, before covering with the second slice of bread.

Notes

• You can add:

• 1. a couple of chopped tomatoes as well as the peas.

• 2. a handful of finely chopped carrot pieces

• 3. finely chopped red pepper