Kittyz Kitchens

  Ingredients: 1/4 cup cooking oil Pinch of cumin seeds  1/2 onion (finely chopped) 10 cloves of garlic (crushed) 300g English cabbage (chopped and washed)  Salt to taste Pinch of asafoetida (hing) 1 cup tomato (finely chopped) 10-15 curry leaves  3-4 chillies (slit in halves) Handful of coriander leaves (chopped)   Methods: 1) In a heated pot, add oi l and heat. 2) Add pinch of cumin seeds and splutter. 3) Then, add curry leaves, onion and garlic. Saute' until garlic and onion turn light brown. 4)  Also, add chillies & asafoetida. 5) Add  cabbage, chilles, asafoetida & salt. Stir and cook for 20 minutes over medium-to-low heat until gobi turns light brown.  Ensure to stir, occasionally. 6) Finally, add tomatoes and coriander leaves. Stir and cook for 3-5 minutes, further. *Serve warm with fresh roti or chappati.        

  Ingredients: 1 cup blue peas (whole) or matar 5 cups water (room temperature) 3-4 chillies (chopped)  Pinch of asafoetida 5 cloves of garlic (crushed) 1/2 onion (finely chopped) Pinch of cumin seeds Pinch of black mustard seeds 6 tablespoons cooking oil  10-15 curry leaves  Methods: 1) Soak 1 cup blue peas (whole) or matar, overnight. 2) The next day, wash blue peas (whole) or matar, thoroughly.  3) Transfer peas into a pot, add water and boil until well cooked. Drain water and set aside. 4) In a heated pot, add oil and heat. 5) Add cumin & black mustard seeds and splutter. Also add curry leaves, onion and garlic and saute' until light brown. 6) Add boiled peas, chillies, asafoetida and salt to taste. Mix to combine, cover with a lid and cook for 5 minutes over medium heat. Ensure to stir occasionally. *Serve blue peas (whole) or matar with tea or meals.