| 1 green cabbage , cut into long shreds | 1 cup green peas |
| 1 medium tomato, chopped in to small pieces | 1/4 teaspoon turmeric powder |
| 1 fresh hot green chili, finely chopped | salt to taste |
| 1/2 teaspoon garam masala | 2 tsp oil |
| 1 tsp cumin seeds | 1 tsp Mustard seeds (black) |
| 7-8 curry leaves | coriander/cilantro leaves to garnish |
Method:
Core the cabbage and slice into fine long shreds. Preheat the oil over medium-high heat in a large pan. When hot add the cumin seeds ,mustard seeds and curry leaves. After a couple seconds, add the cabbage. Add the turmeric powder and green chili, mixing well. Cover and reduce heat to a simmer and cook for 5 minutes.
When cabbage is half cooked, add green peas and tomato to it. Let it cook for another 2-3 minutes, or until vegetables are crisp-tender. Finally add Garam masala and salt. Remove it from heat. Garnish with coriander leaves and serve hot with chapati.
