Written by Meena Agarwal on January 11th, 2006 |
It was time. I quietly walked into my beloved kitchen and looked around for a bit. “Hmmn… now what should I cook?”, I thought. When a glance at the pantry didn’t give me any inspiration, I decided to try the fridge. Rummaging around the crisper, I noticed him sitting queitly in the corner, neatly tucked away. “Okay, I guess your time has come, my friend.”, said I, and he seemed to agree. Strange! But I still had no idea what do with him.
I’m not too fond of eating cabbage cooked the Indian way. Never have been. The only reason I seem to buy this big round fellow, is when I begin to crave for a stir-fry. But today was definitely different. Yes siree! I was in no mood for a quick saute of assorted veggies. Nopes! Infact, what was that again, oh yes, the spicy bug bit me again. This time, I must so add, quite hard, since I willing to give Mr. Cabbage a try!
I’ve always loved green peas (I buy the 2lb bag of frozen peas almost every 3 weeks!!), and seriously believe that have the ability to enhance the taste of anything!! I had this big green ball of leaves, my ever-growing-never-satisfied spice rack, and a cup of delicious frozen peas! The stage was all set and so was I! So take your seat folks, buckle up and enjoy the ride. The show is going to begin.
Cabbage with Peas
- 2 cups sliced cabbage
- 1 cup frozen peas
- 1 small onion, thinly sliced
- 1 tomato, chopped
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala
- 1 tbsp cumin seeds
- salt, to taste
- 1 tbsp cooking oil
- Heat oil in a non-stick pan and saute cumin seeds till it starts to sizzle.
- Add onions and fry for a few minutes till it turns transparent. Add cabbage and fry for a few minutes till it tenderizes and gives out water.
- Add salt, red chili powder, turmeric powder, coriander powder and garam masala and fry for a few minutes till spices all blend in.
- Add chopped tomatoes and cover cook for 5-6 minutes. Stir in peas and let cook for another couple of minutes.
Serve hot with warm rotis, or over a bed of rice with some Dal.