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.
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
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.)
This mission is dedicated to all those friends, relatives and acquaintances who have sampled my mom’s cooking either at my home or at my work place from my lunch-box. I’m starting with Indian cooking, so that the fear of “cooking curries every day” (that my friends in University College London would so often comment on) is banished forever.
We will love to post recipes that are unpretentious and literally come from your Mom's kitchen. They must allow themselves to be rustled up at home, from scratch, from fresh ingredients, in 30 minutes or so, with minimum equipment and fuss. We welcome ideas and tips that prove beyond doubt that cooking at home is NOT drudgery but a very enjoyable activity that also improves your family's health and well-being in a very cost-effective manner.
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