Ingredients:

• 500 g – finely chopped Patta Gobi (cabbage)
• 4 Green chillies (finely chopped)
• 50 g – French beans (finely chopped)
• 2 – Carrot (finely chopped)
• 6 – Tomatoes (made into a puree)
• 2 tsp – Cumin seeds
• 1 tsp – Mustard Seeds
• 3 tsp – coriander powder
• 2 tsp – Red Chilli powder
• 1 tsp – Turmeric powder
• handful of Green peas
• finely chopped Coriander leaves (to garnish)
• 3 to 4 tbsp – oil
• salt to taste

Method:

1. Heat oil in a pressure pan. Add cumin seeds, mustard seeds and green chillies.
2. When the seeds crackle, add the tomato puree.
3. Saut1.5 for 8-10 minutes on a low flame.
4. Add coriander powder, red chilli powder, turmeric powder and salt.
5. Saute on a low flame till oil separates.
6. Add cabbage, French beans, carrots and green peas. Saute for 5 minutes.
7. Pressure cook without water till 2 whistles.
8. Garnish with coriander leaves.
9. Serve with any dal and hot chapattis.

Recipe courtesy of Anita Raheja