I have a 'to do' list each day, not kept on paper but tucked away somewhere in my head that keeps constantly buzzing until I am done with it. And today, blogging was a part of that list. It was something that I had to take care of since even M started to notice that I have been not blogging lately. These past few days, I have been like a new kid going to school or the one who refuses to go back after a joyous break. In spite of having about 100 recipes in my drafts folder, I was somehow feeling clueless about what to post and where to start. And today finally after several weeks of hibernation, I decided to post this simple subzi. This one is prepared frequently in our homes or any south Indian home for that matter. Cabbage, peas and coconut together is a winning combination in this simple stir fry. Serve it along with hot steamed rice or rotis.
For tadka: 1 - 2 Tbsp oil, 1 tsp mustard seeds, 1 tsp chana dal (Bengal gram), 1 tsp urad dal (skinned black gram)), 1 tsp cumin seeds, 3 - 4 red chillies, few curry leaves and 1/8 tsp turmeric powder
4 cups chopped cabbage
1/4 cup peas (I used frozen peas.)
1/4 cup grated coconut
Salt to taste
Heat oil in a small wok or a non stick pan add all the tadka ingredients in the order mentioned. When the dals start to turn reddish, add the cabbage. Stir the contents once, cover and cook on low flame until the cabbage is done. Next add the peas, salt and coconut. Mix well and allow to cook for 3 - 4 minutes more, stirring in between. Turn off the stove and serve immediately.