INGREDIENTS:

1 1/2 cups cabbage shredded
1 stalk curry leaves
2 green chillies
1/2 tomato chopped
1 tbsp. green peas boiled
1/2 tsp. red chilli powder
1/2 tsp. coriander seed powder (dhania)
1/4 tsp. turmeric powder
1/4 tsp. mango powder (amchoor)
2 pinches asafoetida
salt to taste
1/4 tsp. each cumin & mustard seeds
1 tbsp. oil

DIRECTIONS:

Introduction to Diet Meals

Wash and drain cabbage. Keep aside.

Slit green chillies. Wash curry leaves.

Heat oil in a heavy pan. Add seeds, allow to splutter.

Add asafoetida, green chillies, curry leaves. Stir.

Add tomatoes, stir. Add cabbage.

Sprinkle all dry masalas over cabbage.

Cover with a plate, thali or lid which will hold enough water.

Pour some water in the lid (1/2 glass approx.).

Simmer on low for 3-4 minutes. Remove lid carefully.

Stir to mix the masalas well.

Cook till the oil separates at edge of the vegetable.

Serve hot with wholewheat chappati or bread.

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