Preparation Time: 15 minutes
Cooking time: 20 - 25 minutes
Serves 4 - 6
Each serving contains:
Kcals: 88, g fat: 3.5, g saturated fat: 0.5
1 tablespoon sunflower or soya oil
1cm cube fresh root ginger, finely chopped or grated (bareek kate adrak)
1 red chilli, seeded and sliced (beej nikaal ke kata hua ek laal mirch)
¼ teaspoon ground turmeric (peesi hui haldi)
1 small green cabbage (Bandh Gobhi), about 450g finely chopped
125g cooked fresh or frozen peas (Matar)
½-1 teaspoon salt (namak)
* Heat the oil in a non-stick saucepan over medium heat and fry the ginger, chilli and onion for 5-6 minutes or until the onion is lightly browned. Reduce the heat slightly halfway through cooking.
* Stir in the turmeric, followed by the cabbage, peas, and salt. Mix well, then sprinkle 2 tablespoons water over the
* vegetables. Reduce the heat to low, cover the pan and cook for 15 minutes, stirring occasionally.
* Cook uncovered, if necessary, until the vegetables absorb all the cooking juices. Serve immediately.