South Indian Style Cabbage, Carrot and Peas recipe

Last time, we had presented to you the North Indian Style of making Cabbage, Carrot and Peas using Garam Masala. This time, we present to you the South Indian variation that does not use Garam Masala but instead uses black mustard seeds, curry leaves and coconut.

Ingredients

Cabbage-1/2 small

Carrots-2

Peas shelled-1/2 cup

Chopped Ginger-2 inches

Black Mustard Whole-1/2 teaspoon

Turmeric powder-1/2 teaspoon

Cooking Oil-1 teaspoon

Salt to taste

Method

Wash the Cabbage and Carrot thoroughly and chop them into small pieces.

Steam the cabbage, carrot and peas (for example, in a microwave steamer) for 5 minutes.

In a pan, add the cooking oil and put it on your heat source.

As soon as the oil warms up, add the mustard seeds.

As the mustard splutters, add the ginger and the turmeric.

Stir for a minute.

Add the steamed vegetables and salt.

Mix and stir well.

Your veggie is ready.

Prep time: 5 minutes

Cooking time: 7 minutes

Total time: 12 minutes

(This recipe forms a part of my upcoming book Healthy Cooking In A Jiffy: The Complete No Fad, No Diet Handbook.)

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