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This recipe tastes good with rice and roti.

1/2 Kg-Cabbage
4-Green chilies
1 small cup-Green peas
To taste-salt
1 pod-Curry leaves
2 tsp-Oil
1 tsp-Mustard seeds
1 tsp-Cumin seeds
2-Red dried chilies
1/2 bunch-Coriander leaves


  1. Clean and shred the cabbage, keep it aside.
  2.  Chop onions, tomatoes, green chilies separately.
  3.  Soak the green peas for 2 hours.
  4.  Boil green peas and cabbage for 5-10 min and keep them aside.
  5.  Heat oil in a pan. Add cumin seeds, mustard seeds, red dried chilies, curry leaves and green chili slices.
  6.  Add onion slices when they pop up. Sauté them for few min.
  7.  Add tomato slices and let them cook for few minutes until the water evaporates.
  8.  Now add the cabbage and green peas mix.
  9. Mix them well and let them cook for 3-5 min.
  10.  Now add salt and after few minutes put off the flame.
  11.  Garnish it with coriander leaves.
  12.  Serve it with rice and roti.


  •  Red chili powder can also be added, but green chilies should be reduced if you like to add red chili powder.
  •  Frozen or fresh green peas can also be.