Cabbage Peas Stir Fry

I am here today with a very basic recipe of Cabbage –Peas stir fry. Am sure we all must have made this stir fry in one or other similar ways. The core ingredeints remains same, just the blend of spices get changed with Region to Region. I have read the recipes for Cabbage Poriyal or sundal as well, and I think these are just another names for this simple Stir fry. Off course with different spices and herbs.

I never used to add peas to the cabbage potato stir fry before. Its just I had this combo once at my friends place while her wedding. It was cooked by a Halwayi and in a very good quantity to feed almost 50-60 people. It s not easy to cook for such large crowd and we all know that, but he was brilliant in his job and did full justice to all the vegetables he had prepared. Keeping things simple, he only used a few spices and the food was not loaded, rather light. This Cabbage peas combo I tasted first time there and is a fan ever since. Now I always make sure to add these green bits to my cabbage stir fries and enjoy this simple and healthy dish.

Sometimes keeping things simple imparts the best flavours, both in cooking and in life.. right ?

Ingredients:

• 2 cups shredded cabbage, I shred it very fine, it tastes better
• 1 cup green peas
• 1 medium potato, chopped small ( optional, I use it sometimes )
• 1 tsp mustard seeds
• 2-3 green chilies , sliced into julians
• Salt to taste
• 1 tsp turmeric powder
• ½ tsp Red chili powder
• 1 tsp Oil to cook
• Handful of cilantro leaves, chopped
• Black pepper to sprinkle on top ( optional )

Method:

• Wash all the vegetables properly and keep aside.
• Heat oil in a pan, splutter Mustard seeds and add green chilies to fry for a min on medium flame.
• When it starts getting brown, add potato and peas and mix well. Cook covered for 2 min stirring frequently.
• Then add cabbage and cook covered for next 3-4 min stirring in between. If it gets sticky, sprinkle some water over it, and keep the flame low.
• When its almost done, add all the spices except black pepper and cook covered for 2 min. Turn off the flame.
• Garnish with cilantro and black pepper.

Notes:

• Don’t keep the vegetable covered for long, it releases water which then gives a soggy texture to the dish.
• Adding spices at last will keep the vegetables crunchy, if you will add the spices in the beginning, the veggies will get soggy.

Off to Krithi's Stir Fried event