Happy Navarathri to all my readers. The past few days have been busy with all the festivities. Although this time the festivities are not celebrated in the usual grand manner because of the Westgate incident, We have been visiting temples and reciting Lalitha sahasranama on a daily basis. There will also be the usual meeting and greeting friends over the next few days.
As you all know this post has been pending for a long time now. This delicious sattvik curry is just perfect for the festivities. This curry is a mildly spiced mixture of cabbage and peas but with a rich taste. The addition of coconut and poppy seed to the otherwise ordinary cabbage and peas, gives a rich texture and taste to the curry. This dish goes well with either rice or rotis. Give this curry a try and give me your feedback. I just can't get enough of them ;)
Cabbage and green peas curry recipe:
Preparation time: 20min
Cooking time: 15min
Cabbage- two cups, finely chopped
Fresh or frozen Greeen peas- 1 cup
Salt to taste
Water as required
For the ground paste
Green chilies- 1-2
Poppy seeds- 1tbsp, dry roasted
Freshly grated coconut- 3 tbsp
Ginger- 1/2"piece, grated
Coriander leaves- 1tbsp
For the seasoning:
Mustard seeds- 1tsp
Urad dal- 1tbspn
Chana dal- 1tbspn
Curry leaves- 1 sprig
Asafetida- a pinch
- Grind the six ingredients listed under the "ground paste" to a find paste and keep aside.
- Heat oil in a thick bottomed pan and add the mustard seeds, once they pop, add the urad dal and chana dal and fry till they turn brown. Stir in the curry leaves and asafetida and fry for a few seconds more.
- Add the green peas and fry for a few seconds. Then add the chopped cabbage and fry for 2-3 mins more.
- Stir in the ground paste and salt fry for two more min. Add one to one and a half cups of water and cook covered for 10-15min or until the cabbage is completely cooked
- Take off the heat and serve hot with rice or rotis.
- More water can be added if you desire a watery gravy.
- The peas can be replaced with mung bean or mung bean sprouts.