12. Gujarati-style Cabbage and Peas Stir-fry

another one from "India's vegetarian Cooking - a Regional Guide" by Monisha Bharadwaj.

2 fresh green chilies
1 tsp grated fresh ginger
2 tbsp oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
pinch asafoetida
1 tbsp tumeric
300g cabbage finely shredded
150g fresh or frozen peas
salt
2 tbsp grated coconut




Crush ginger and chilies to a paste.

heat oil. Add mustard seeds andlet them pop. Add cumin seeds, asafoetida and chilies/ginger paste and stir for a few seconds. add tumeric powder and add cabbage and peas at once. season with salt. Cook ans stir until the cabbage starts to turn translucent. ADd a few tbsp of water. Reduce heat and cook, adding a little water when/if needed. Serve hot sprinkled with coconut.