Sunday, September 7, 2008

Tangy Cabbage with Peas

We can’t think of Indian cooking without a dash of green chillies. Slit, sliced, chopped or diced, we just have to add a few green chillies to add that tang to our food. Cook cabbage with green chillie and peas and enjoy it with daal and hot Paratha.

  • 1 medium green cabbage chopped
  • 1 cup green peas
  • 4 green chillies finely chopped
  • 1 whole dry red chilli
  • ¼ tsp asafetida
  • ½ tsp mustard seeds
  • 1 tsp turmeric powder
  • ½ tsp black pepper powder
  • Salt to taste
  • 2 tbsp cooking oil

  • Heat oil in a skillet on medium flame. Add mustard seeds, allow them to splutter. Add dry red chillies and asafetida.
  • Stir in cabbage, green chillies and peas, mix well.
  • Add red chilli powder, turmeric powder, black pepper and salt. Stir well.
  • Cook covered for some time, stirring occasionally, till the cabage and peas are just tender.
  • Serve hot with dal and roti.

Tip: Remove green chilli stems before storing them in refrigerater ,they will last longer.

Do You Know?
Cauliflower, Broccoli, Cabbage and other cruciferous vegetables that belong to the Brassica family are commonly reputed to not only increase flatulence, but to increase the pungency of the flatus.
Certain spices have been reported to counteract the production of intestinal gas, most notably are cumin, coriander, caraway, ajwain, turmeric and asafetida (hing).

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