Ingredients and Method to make the cabbage curry
6 cups green cabbage cut fine
2 1/2 cups frozen peas
1/4 tsp turmeric powder
salt to taste
5 to 6 tsp grated coconut (or even more if you like)
For tempering
1 tsp mustard seeds
1 tsp split black gram lentil
1 tbsp oil
4 to 5 curry leaves (optional)
2 red chillies cut into little pieces (or according to taste)
Add the cabbage and frozen peas to a heavy bottomed large pan, add turmeric and salt, mix well, close with a lid and cook these vegetables on a low heat WITHOUT adding water.Keep stirring from time to time. When cooked keep aside.
In a smaller pan, heat oil add the mustard seeds and the split black gram lentil to it,when the black gram lentil begins to turn reddish and the mustard seeds begin to pop,lower the heat and add the red chillies and curry leaves to the oil. Watch out as the curry leaves will cause some oil to splatter.
Add this oil to the cooked cabbage and peas and mix well.
Add the grated coconut to the vegetable as well and mix well. Serve hot with rice,sambar and pappads or with roti.
Serves 2 to 3
Notes :
In place of peas you can use cut carrots too.
Or you can use half peas and half carrots.
In case you do not require spice in your curry completely omit the red chillies
