Ingredients:

• Finely chopped Cabbage – 3 cups
• Green peas – 1/2 cup
• Basmati Rice – 2 cups
• Vangibath powder – 1.5 tsp
• Turmeric powder – 1/4 tsp
• Coriander leaves – 2 tsp
• Salt to taste
• Ghee – 1 tsp
• Oil – 1 tbsp
• Grated Coconut – 2 tbsp
• For seasoning:
• Oil – 3 tsp
• Mustard – 1 tsp
• Urad Dal – 1 tsp
• Chana dal – 1 tsp
• Curry leaves – 1 sprig

Method:

1. Cook the rice and spread on a dish to cool.
2. Wash chopped cabbage and peas. Drain water and keep aside.
3. If using fresh peas, microwave it for 2 mins or until it is semi-done.
4. Heat oil in a wide kadai on low flame. Add the ingredients for seasoning.
5. When the mustard starts to splutter, add turmeric powder and cabbage and stir well.
6. Let the cabbage cook on low heat for 3-5 mins.
7. Add peas and salt. Mix well and let it cook on low heat for 5 more mins, until the water evaporates.
8. Add vangibath powder, mix well and turn off the heat.
9. Add cooked rice to it and mix well.
10. Garnish with grated coconut and coriander leaves.

Recipe courtesy of Sify Bawarchi