Indian Vegetarian Cabbage & Peas


ocean

Last weekend we again visited beautiful southern Connecticut.  My main goal was kayaking round two, but this time without flinging myself into the ocean and dodging crabs.  Maybe I should just stay on land from now on.

feet on beach

After returning from a busy morning of collecting fresh local farm grown veggies, I spent a lazy Sunday afternoon skimming through piles of cookbooks. I wanted to make something different, and found this recipe in Pure & Simple: Homemade Indian Vegetarian Cuisine.

If you have never heard of Asafetida, it’s a resin from a plant relative of carrots, native to Asia. It smells like nothing you’ve ever come across, and is very, very pungent.  I store mine wrapped in about 6 ziplock baggies, sealed inside a small piece of tupperware, and hidden far at the end of the house away from the kitchen, in a backroom where we store tools, electronics, and laundry. That’s how strong it is. But it’s SO good when cooked. The flavor is savory like sautéed garlic or onion, and it adds surprising depth to food. Mung Beans is another great recipe that uses asafetida.

Indian Vegetarian Cabbage & Peas:

  • ½ lb cabbage, cut into strips, rinsed, drained
  • ¾ cup green peas, shelled
  • 1 ½ Tbsp vegetable oil
  • a pinch Asafetida
  • ½ tsp cumin seeds
  • 1 green chili, chopped
  • ¼ tsp turmeric
  • salt
  • ¼ tsp garam masala
  • 2 Tbsp cilantro, chopped

Chop the cabbage and pepper.

pepper and cabbage

Heat the oil in a pan. Add asafetida, cumin seeds, green chili and turmeric.

saute peppers

Add green peas and cook 30 seconds.

peas

Add cabbage and salt to taste. Mix and cook covered on medium heat until soft, about 25 minutes.

cabbage saute

Stir in the garam masala and cilantro. Serve hot!

cabbage and peas

cabbage and peas

 

 

Indian Vegetarian Cabbage & Peas
 
Author:
Recipe type: Side Dish
Cuisine: Indian
Serves: 4-6
Prep time:
Cook time:
Total time:
 
A flavorful and healthy Indian vegetarian dish.
Ingredients
  • ½ lb cabbage, cut into strips, rinsed, drained
  • ¾ cup green peas, shelled
  • 1 ½ Tbsp vegetable oil
  • a pinch Asafetida
  • ½ tsp cumin seeds
  • 1 green chili, slit
  • ¼ tsp turmeric
  • salt
  • ¼ tsp garam masala
  • 2 Tbsp cilantro, chopped
Instructions
  1. Heat the oil in a pan. Add asafetida, cumin seeds, green chili and turmeric.
  2. Add green peas and cook 30 seconds. Add cabbage and salt to taste. Mix and cook covered on medium heat until soft.
  3. Add garam masala and cilantro. Mix and serve hot.

 

 

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