Ingredients
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1 head purple cabbagechopped small
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1 cup frozen peas
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2-3 small green chilies or jalapenoschopped
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1 Tbsp. unsweetened shredded coconut
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1 tsp. whole cumin seeds
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1 tsp. whole mustard seeds
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1 tsp. ground cumin
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salt to taste
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1 Tbsp. extra virgin olive oil
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1/2 cup water
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1/2 cup fresh cilantro chopped
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1 tsp. ground coriander
Directions
Steps
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1
Done
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Heat oil in a big wok or cast iron panOnce oil is heated, add mustard seeds & cumin seeds to it. Once they crackle, add green chilies, cabbage & peas to the pan. |
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2
Done
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Mix everythingMix everything really well. Cover the wok halfway. Let the veggies cook on high heat (watch the wok closely or else veggies might get burnt at the bottom of the wok - please ensure all water is used up). |
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3
Done
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Add garnishesOnce veggies are soft & cooked, add the grated coconut. Mix well & garnish with cilantro. Serve as is :) |
