Ingredients:
Firm healthy cabbage head – 1, grated fine 350 gms,
Onion – 1 medium, sliced fine,
Green chilli – 4, chopped fine,
Peeled garlic cloves – 6,
Frozen green peas – 30 gms,
Jeera – 1/4 tsp,
Dhania seeds – 1 tablesp + 2 pinch jeera dry fried and crushed,
Salt,
Oil – 1 tablesp,
Mustard seeds – 1/4 tsp,
Urad dal – 1/4 tsp,
Chana dal 1/4 tsp,
Curry leaves – few,
Hing – 1 pinch,
Chopped coriander leaves – 2 tsp,
Method:
1).Arrange grated cabbage in a steal collander kept on a cooker with water.( i prefer to use 3 litres pressure cooker ), close it with closely fitted cover.and steam it for 10 to 12 minutes.
2).Remove cabbage from collander and keep it aside.
3).Heat a kadai with oil, add mustard, jeera, hing, garlic, dals, red chilli curry leaves and fry till mustard splutters and dals change colour. Add onion, green chilli and fry till onion becomes pink and soft. Add peas and cook for 2 minutes.
4).Add steamed cabbage, salt, and crushed dhania powder. Gently mix well and cook for 1 more minute with out cover. Sprinkle coriander leaves and remove from fire.
5).Serve this mildly spicy, minimum oil curry with rice preparations/ rotis.
Tip<:
a).If you have steamer plate you can utilise it.
b).Best for diabetics and dieters.
c).Good side dish for diabetics.