2 tablespoons Coconut oil
1 teaspoon Mustard seeds
1 tablespoon Ginger chopped
2 Green chillies / serrano peppers slit lengthwise
8-10 Curry leaves
1/2 cup Onions finely chopped
1 Cabbage head (approx 550 grams) shredded thinly
2 Potatoes medium sized ,peeled and chopped into 1/4 inch pieces
1/2 teaspoon Turmeric powder
1/2 teaspoon Red chilli powder / paprika
1 teaspoon Coriander powder
1 teaspoon Salt
1/2 cup Green peas
1/4 cup Coconut grated (optional)
Heat oil in a large kadhai or wok and add mustard seeds, ginger, chillies and curry leaves.
Once the mustard starts sputtering add onions. Stir fry for two minutes and add cabbage and potatoes, along with turmeric powder, chilli powder, coriander powder and salt. Mix everything well, and then cover and cook on a low flame for 15 minutes, stirring once or twice in between.
Add the green peas, mix well and cook again for 5-7 minutes till the potatoes are tender. Turn off the flame, top with grated coconut and serve immediately.
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