Ingredients:

  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/8 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 4 cups shredded cabbage
  • 1 cup green peas
  • 1 tbsp minced ginger
  • 2 green chilies, slit lengthwise
  • 1/2 tsp salt
  • 1/4 tsp red chili powder
  • 1 tsp lemon juice

Instructions:

  1. Heat vegetable oil in a skillet over medium heat. Add cumin seeds and mustard seeds; once they begin to pop, stir in the asafoetida and turmeric powder.
  2. Add the minced ginger and slit green chilies to the pan and sauté for 30 seconds until fragrant.
  3. Toss in the shredded cabbage and green peas. Stir well to coat the vegetables in the turmeric oil, then sprinkle in the salt and red chili powder.
  4. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the cabbage is translucent but still retains a slight snap.
  5. Turn off the heat and stir in the lemon juice before serving.