Heat oil in a wok. Add mustard seeds, cumin seeds, lentils, whole red chilli, asafoetida and the curry leaves.
Once mustard seeds crackle add green chillies, cabbage, peas and salt.
Stir, cover and cook over gentle heat till vegetables are tender.
Sprinkle with grated coconut and serve hot with parathas.
Pleasebe judicious and courteous in selecting your words.
KhanaPakana.com
Not yet rated!
