Ingredients

• Coconut oil – 1 tablespoon
• Chopped ginger – 1 tablespoon
• Cumin seeds – 1 teaspoon
• Green chillies – 2 (slit lengthwise)
• Thinly shredded cabbage head – 1
• Green peas – ½ cup
• Potatoes (medium-sized) – 2 (peeled and chopped)
• Red chilli powder – ½ teaspoon
• Turmeric powder – ½ teaspoon
• Coriander powder – 1 teaspoon
• Curry leaves – 8 to 10
• Salt – 1 teaspoon
• Grated coconut – ¼ cup (optional)

Method

1. Heat oil in a large kadhai or wok.

2. Add cumin seeds, curry leaves, chilli and ginger

3. Stir fry for 1 minute.

4. Add cabbage and potatoes.

5. Add turmeric powder, coriander powder, chilli powder and salt.

6. Mix all the above ingredients.

7. Cover and cook for 15 minutes on a low flame. Stir once or twice in between.

8. Add the green peas.

9. Mix well.

10. Again cook for 5–7 minutes till the potatoes are tender.

11. Turn off the flame.

12. Garnish with grated coconut.

13. Serve immediately.