Ingredients:

• 250 g – Patta Gobi (cabbage)
• 3 medium sized Tomatoes
• 1 medium sized Carrot
• 2 Green chillies
• 8 to 10 French beans
• 3 to 4 tbsp – oil
• 1 tsp – Cumin seeds
• ½ tsp – Mustard Seeds
• 1.5 tsp – coriander powder
• 1 tsp – Red Chilli powder
• ¼ tsp – Turmeric powder
• a handful of Green peas
• salt to taste

Method:

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

Recipe courtesy of Anita Raheja