Cabbage & Green Peas Stir-Fry
Crunchy cabbage and tender green peas come together in this simple, wholesome and flavour-packed stir-fry. A blend of aromatic spices and tangy kokum adds a delicious twist to this easy everyday side dish. Quick to prepare, full of flavour and best enjoyed without overcooking the cabbage!
Ingredients
Vegetables
600 g cabbage, roughly chopped
200 g green peas
2 tomatoes, sliced
1–2 green chillies, chopped
Few curry leaves
Fresh coriander leaves, finely chopped
Whole Spices
¼ tsp cumin seeds
¼ tsp mustard seeds
Spice Powders
¼ tsp chilli powder
¼ tsp pepper powder
¼ tsp asafoetida (hing) powder
1 tbsp coriander powder
1 tsp cumin powder
Other Ingredients
1 tsp ginger-garlic paste
Salt to taste
Oil, for cooking
4–5 kokum petals
½ cup water
Method
Prepare the kokum liquid:
Soak the kokum petals in ½ cup water for about 30 minutes. Squeeze out the kokum petals and set the liquid aside.
Heat oil in a pan. Add the mustard seeds and cumin seeds. Once they begin to splutter, add the sliced tomatoes and sauté for a minute.
Add the roughly chopped curry leaves and green chillies. Give everything a good stir.
Add the green peas and stir-fry. Cover and cook for 2 minutes on medium heat.
Add salt, chilli powder, pepper powder, asafoetida, coriander powder, cumin powder and ginger-garlic paste. Mix well and cook for another minute.
Add the chopped cabbage and stir-fry well. Cover and cook for 2 minutes.
Pour in the kokum liquid and add the finely chopped coriander leaves. Mix well and adjust the seasoning.
Continue stir-frying for another 2 minutes, or until the cabbage is just cooked.
Tip
Do not overcook the cabbage. It should retain a slight crunch and fresh texture.
Kokum Substitute: You can replace the kokum liquid with a small amount of fresh lime juice.
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