Ingredients:

• 4 cups of cabbage slice into fine long shreds (discard the stalk and thick stems)
• 1 1/4 cup frozen peas
• 2 tablespoons oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mustard seeds (rai)
• 2 green chilis half the way slit
• 1/4 teaspoon ground turmeric (haldi)
• 1/4 teaspoon cayenne pepper (lal mirch)
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• 2 tablespoons chopped cilantro (hara dhania)

Method:

1. Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
2. Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.
3. Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.
4. Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.
5. Next add the lemon and cilantro.
6. Serve hot.