My son recently suggested to me that I should blog
about simple sabzis dry as well as gravy. Students like him really struggle when they want to make typical ghar ka khana.
So here I am with my first recipe in the series #gharkakhana
This is dedicated to students staying away form home, newlyweds and freshers in the kitchen.
Ingredients
Cabbage 500 gms
Fresh Green peas 1 cup shelled
Oil 2 tbsp
Asaefotida a pinch
Cumin Seeds 1 tsp
Green Chili 1
Ginger 1 tsp grated
Red Chili Powder 1 tsp
Turmeric Powder 1/2 tsp
Coriander Powder 2 tsp
Amchur Powder 1 /2 tsp
Salt to taste
Garam Masala a pinch
Method.
Wash and keep the peas in a colander.
Remove the outer leaves.
Cut the cabbage into four length wise.
Shred them as fine as you can.
Finely sliced cabbage tastes much better.
Wash it in a bowl full of water.
Now soak it in salted water for 10 minutes.
Drain it in a colander to strain out excess water.
Heat oil in a heavy bottom kadhai or pan.
Add asaefotida and cumin.
When cumin turns golden, lower the heat.
Add green chili, followed by red chili powder, turmeric powder, coriander powder and salt.
Give it a good mix, add grated ginger.
Mix well.
Tip in Cabbage and green peas.
Mix well and cook covered on medium to low heat until cabbage is cooked.
Will take around 7-10 minutes depending on how fresh is the cabbage.
Don't forget to stir a couple of times in between.
Once cabbage has cooked, add amchur powder, sugar and garam masala.
Crank up the heat and stir fry for a couple of minutes so that cabbage dries out a little and doesn't taste soggy.
Taste and adjust salt and amchur powder.
Serve it with roti /paratha