Crisp shredded green cabbage and sweet green peas lightly sauteed with fennel seeds, fresh ginger, and hing.
Lunch · 10 min prep · 12 min cook · serves 4 Newly added
Ingredients
- 4 cups cabbage , finely shredded
- 1 cup green peas , fresh sweet or tender frozen
- 2 tbsp ghee
- 1 tsp fennel seeds , or aniseeds
- 1 tbsp ginger , finely grated
- 1/2 tsp turmeric powder
- 1/4 tsp hing (asafoetida)
- 1 tsp salt
Preparation
-
Heat the ghee in a wide frying pan or wok over medium flame.
-
Add the fennel seeds, grated ginger, and hing; sauté for 30 seconds until fragrant.
-
Add the shredded green cabbage and sweet green peas.
-
Stir-fry vigorously over high heat for 3 minutes to coat the vegetables in the flavored fat.
-
Sprinkle the turmeric powder and salt evenly over the vegetables.
-
Reduce heat to low, cover the pan with a tight lid, and steam-cook for 5 to 6 minutes until the cabbage is crisp-tender.
-
Uncover the pan, increase the flame to medium-high, and sauté for 2 minutes to evaporate any residual surface moisture.
-
Remove from the heat and serve immediately while hot and crisp.
In the tradition
In Hare Krishna deity kitchens, shredded cabbage is cooked swiftly to prevent the development of sulfurous over-steamed odors. The sweet licorice notes of whole fennel seeds (saunf) and minced ginger lift the earthy brassica notes into a light, refreshing accompaniment.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 80, Cabbage and Green Peas Bhaji)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.