Cabbage, peas and carrot sabzi (Saute)

The recipe I share today is a simple vegetable saute that can accompany a daal or curry and can be eaten with rice or roti. I usually pair this with rice, plain red curry and tuna cutlets. It is a simple meal for weekdays, when there is no time or need for an elaborate dish. The preparation is simple too, you can skip peas if not available or you do not want to crowd your dish, and follow the same recipe for cabbage and carrot saute. Only in this case I'd suggest you cut the carrots into one and half inch julienne or sticks, so that the dish looks better. You can also skip the carrots and make a cabbage and peas saute which is another variation. I would not recommend carrots and peas, as I have never tried that combination and am not sure if it works.

Whatever combination you decide, it will be a hassle free, simple and tasty fare.

Ingredients:

1. Cabbage : 1 bowl (finely sliced)
2. Green peas : 1/2 bowl (shelled)
3. Carrots - 1/2 bowl (cut in small cubes or cut in )
4. Onion - 1 small sized, chopped
5. Tomatoes - 1 no (medium sized, chopped)
6. Green chilies - 1 to 2 no 
7. Curry leaves - a few
8. Turmeric - 1/2 tsp
9. Mustard seeds - 1/2 tsp
10. Oil - as required
11. Salt to taste

Method:

1. In a pan heat oil, add mustard seeds. Once they've stopped spluttering , add the onion, and turmeric and saute till the onions soften. 
2. Add the tomatoes and the the green chilies and salt. Cook till the tomatoes soften. 
3. Add the carrots, mix well and cover with a lid. Let it cook till the carrots are half done. 
4. Now add the green peas and cabbage, give it a nice stir. Sprinkle water if needed, but be careful not to pour water into the pan, as cabbage also releases water. Keep sprinkling water as needed so the vegetable doesn't dry out.
5. Let it stay on the medium to low flame for about seven to ten minutes. Check if the vegetables are done,  I prefer cabbage to be crunchy, you could cook the cabbage a bit more if that's how you prefer it. 
6. Well the dish is ready to be served with hot chappatis.

Notes:

• I use frozen peas, they cook faster than fresh peas, so cooking time will vary depending on what type of peas you are going to use. If you are using fresh peas, you should add them with the carrots and cook longer than the cabbage.