Ingredients:

Cabbage, chopped 0.5 kg
Asafoetida (heeng) a pinch
Coconut, grated 30 gm/2 tbs
Cooking oil 45 ml/3 tbs
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Curry leaves 10
Green chillies, slit 2
Mustard (sarson) seeds 2.5 gm/ ½ tsp
Peas, shelled 160 gm/ 2/3 cup
Red chili, whole 1
Salt to taste
Yellow lentils (urad daal), husked and split 10 gm/2 tsp

Method:

1.Heat oil in a kadhai. Add mustard seeds, cumin seeds, lentils, whole red chili, asafoetida and the curry leaves. Once mustard seeds crackle add green chillies, cabbage, peas and salt. Stir, cover and cook over gentle heat till vegetables are tender.
Note: Other vegetable like carrots, beetroot or cauliflower can be used instead of the green ones used in this recipe.

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