1 medium cabbage (approximately 250-300 grams) sliced very thinly
2 medium potatoes quartered lengthwise and then sliced thinly (optional)
1 cup frozen or fresh peas (optional)
2 tbsps vegetable/ canola/ sunflower cooking oil
5-6 curry leaves
1/2 tsp mustard seeds
2 green chillies chopped fine
2" piece ginger grated
2 large tomatoes cut into 1" cubes
1/2 tsp tumeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder (use less for less spicy)
Salt to taste
Fresh chopped coriander to garnish
Heat the oil in a pan on a medium flame. Add the mustard seeds, green chillies, curry leaves and fry till the seeds stop spluttering.
Add the ginger and stir. Add the tomatoes and cook till they are pulpy.
If you are using peas and potatoes, add them now.
Cook for 4-5 minutes. Add the cabbage and then the turmeric, coriander, cumin, red chilli powder and salt to taste. Mix well.
Cover, simmer and cook for 10 minutes.
Garnish with fresh chopped coriander and serve with hot Chapatis (Indian flatbread) and a tangy pickle.
NOTE: the below link also helpfull for u asma for recipes.http://www.chooseindia.com/Recipe/vegetable/index.htm
take care n enjoy the recipes n invite us also.