Purple cabbage, also known as Red Cabbage is a vegetable loaded with high nutrients and vitamins compared to the ordinary Cabbage (dietary fiber, vitamin C, Carbohydrates, Vitamin K, Calcium and Potassium etc). The color changes from region to region depending on the soil conditions – In acidic soils, the leaves grow more reddish, in neutral soils they will grow purpler, while an alkaline soil will produce rather greenish-yellow colored cabbages.
When Cabbage is cooked, it loses many of its valuable minerals and nutrients. But, the antioxidants are there to help even in cooked state. It is always better not to boil them. We will see how to make a great tasty curry of this Purple Cabbage along with Green Peas without boiling the cabbage.
Purple Cabbage – 250 Gms (finely chopped)
Fresh or Frozen Green Peas- ½ cup (Par boiled)
Oil – 2 tbsp
Cumin Seeds – 1 tsp
Crushed Garlic – 1 tsp
Green Chilli – 2 o 3 (finely chopped)
Curry Leaves – from 1 twig
Tomato – 1 (finely chopped)
Red Chilli Powder – ½ tsp
Coriander Seed Powder – ½ tsp
Garam Masala – ½ tsp
Turmeric Powder – 1 pinch
Salt – to suit one’s taste
Heat the Oil in a pan. Crackle Cumin Seeds. Add crushed Garlic. Roast it for a minute in low flame. Add Green Chillies and Curry Leaves. Stir for a few seconds. Add chopped Tomato and all the spice powders. Cook in medium flame till the Tomatoes become soft.
Add the Purple Cabbage and parboiled Green Peas. Mix them well. Cover with a lid and simmer for 4 to 5 minutes in low medium flame stirring at intervals.
Transfer to a serving bowl.