I hate to 'simply plop'a recipe without attempting some story or humour as I usually do, but there isn't any this time. And I don't seem to have the energy to contrive something, either. There are quite a few pictures of what I've made and cooked over the past couple of weeks but the way I feel now, they will all take a while seeing the light of day.
Various events over the past couple of weeks have kept me away from the blogs and I'm not too sure this is a definitive, regular return. However, it's been too long for me and I want to take small steps towards coming back before lethargy consumes me and a good hobby goes to pot for want of nothing. So here goes ...
As usual, this was born out of slowly wrinkling leftovers from my fridge. Someone who ate it said it was unusual, and I thought it was, too, till I ran a search, and of course, found several results for this combination.
Well, I will call it my Green Goddess and hope you enjoy it as much too!
Green Capsicum/Green bell pepper: 3, chopped small
Cabbage: 1-1/2 cups, shredded
Mustard seed: 1 tsp
Green chilli: 3, chopped
Cumin seed: 1/2 tsp
Urad dal/Black gram: 2 tsp
Salt: to taste
Oil: 1-2 tsp
Water: to sprinkle
In a frying pan, heat the oil and temper with the mustard, cumin and black gram.
Lower heat to minimum, add the capsicum, saute a minute.
Then add the cabbage, mix well, saute some more.
Add the salt, mix.
If you like, sprinkle some water and cover immediately. Simmer till it softens.
Make sure it doesn't brown or burn.
Capsicum/Bell pepper Cabbage Vegetarian Vegan