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Monday, October 18, 2010


Cabbage(shredded) - 2 cups
Greenpeas - 1/4 cup
Oil - 1 tbsp
Asafoetida - 1/8 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Green chilli - 2-3
Tumeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Salt - to taste
Sugar - 1/4 tsp
Lemon juice - 1 tbsp
Coriander leaves (chopped) -3 tbsp

Heat oil on med-high in a kadhai. Season cumin and mustard seeds.
Add asafoetida after seeds sizzle. Add green peas and green chilies, stir for a few seconds.
Add the cabbage, turmeric, red chilli powder, sugar, and salt. Mix well.
Cover the pan and cook on medium heat for about 10 minutes until the cabbage is tender.
Stir occasionally. Turn the heat off when done.
Add the lemon juice and cilantro leaves. Mix well and serve hot.

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