A celebration of veggies: stir fried cabbage, peas, bok choy

Name: A celebration of veggies: stir fried cabbage, peas, bok choy
Total time: 1200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tbsp sesame seed oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1/4 tsp methi powder; 1 pinch hing; 1/2 tsp turmeric powder; 4 garlic cloves, grated; 1 (1 inch) ginger, peeled, grated; 2 green chilies; 1/2 c curry leaves; 2 c green peas, frozen or fresh; 6 c thinly sliced cabbage; 6 c thinly sliced bok choy; 1 c green onion; 1 tsp freshly ground black pepper; 1 c freshly shredded coconut; 1/2 c cilantro; as per taste Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#sc4
Easy to make nutritious recipe. Green veggies are full of healthy nutrients, vitamins, mineral and antioxidants. Good for immunity. bok choy is a popular Chinese vegetable, has a unique phyto chemical that prevents heart diseases, diabetes, colon cancer etc,

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

6 servings

2 tbspsesame seed oil
1 tspmustard seeds
1 tspcumin seeds
1/4 tspmethi powder
1 pinchhing
1/2 tspturmeric powder
4garlic cloves, grated
1 (1 inch)ginger, peeled, grated
2green chilies
1/2 ccurry leaves
2 cgreen peas, frozen or fresh
6 cthinly sliced cabbage
6 cthinly sliced bok choy
1 cgreen onion
1 tspfreshly ground black pepper
1 cfreshly shredded coconut
1/2 ccilantro
as per tasteSalt

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Steps

20 mins

1

Make a check list; keep the required ingredients within reach
2

Make a check list; keep the required ingredients within reach
3

Over medium heat, in a kadai heat oil, 1 minute, add mustars, when the seeds splatter, stir in cumin, hing,1 minute. Stir in ginger, garlic, green chili, turmeric and curry leaves, 2 minutes. Add the veggies, ; one by one; keep stirring. Do not cover the kadai. You may add a teaspoon of sugar to keep the veggies green. Do not overcook. Just wilt the veggies. Veggies should be nice and crisp
4

Using a pepper mill grind the black pepper corns to sprinkle over the veggies. Salt to taste, Add shredded coconut. Reduce the heat, cook for a couple of minutes. Turn off the heat. Garnish with chopped cilantro. Veggies are ready to taste and serve. transfer the veggies to a serving bowl
Serve with rice, cappathi, parantha, You may stuff the dosai too. Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on April 30, 2022 18:47

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography