1 teaspoon oil
1/2 teaspoon mustard seeds
1 head green cabbage, chopped
1 cup green peas, shelled (thaw if frozen)
1/4 teaspoon turmeric powder
salt, to taste
1/2 teaspoon red chili powder
1 teaspoon grated coconut, fresh or frozen (optional)
1) Heat oil in a wide pan. When hot, add the mustard seeds. When the seeds crackle after a few seconds, stir in the cabbage, peas, turmeric powder and salt to taste. Stir well.
2) Cook on medium flame until the cabbage is well done. Mix in the red chili powder.
3) Garnish with coconut, if using. Serve with a helping of cooked rice or tortilla. Can also be served as an exotic salad.
Source of recipe: Family recipe and from my cookbook : Everyday Indian for a Vegetarian Lifestyle