Thali Spiced Cabbage
Serves: 2 people
Takes: 15 mins - 30 mins
Every thali needs a veggie dish and this is one I grew up with. Spiced with simple flavours of cumin, turmeric and mustard, I love to eat these with fresh rotis for that taste of home.
Ingredients
1 tablespoon veggie oil, I like rapeseed oil
1 teaspoon mustard seeds
pinch of cumin seeds
2 cloves garlic, finely chopped
1 green chilli, slit down the middle but left whole
1/2 white cabbage, shredded
30g peas, defrosted if frozen
1 teaspoon turmeric powder
good pinch of chilli powder (optional)
good pinch of salt, to taste
little squeeze of lemon (optional)
Method
Gently heat the oil in a small saucepan and add the mustard seeds and cumin seeds.
When they start to sizzle and pop add the garlic and chilli.
Fry for 30 seconds before stirring in the cabbage and peas.
Add the turmeric and chilli powder (if using), a good pinch of salt and a good splash of water. Stir well, pop on a lid and allow to cook for 10 mins, stirring often.
Taste, adjust the salt if you need to and add a little squeeze of lemon if you fancy it.
Serve with fresh hot rotis.
