Step 1

Wash and slice Purple/ red cabbage leaves into thin lengths of about 1" each. Set aside in a colander to drain completely. Wash and dice the tomato into 1 cm cubes. Shell the peas.Peel and slice ginger, onion and garlic into small pieces which be easily ground into paste. Wash and scrub the baby potatoes. Peel can be removed if you wish. If using large potatoes, peel and slice into 1" cubes and place in water till required.Peel and slice the carrot into thin 1" length sticks.Crush the cardamom seeds well. Discard the peel, or as I do, add it to your drinking water. Break cinnamon stick into pieces.

Step 2

Roast onion, garlic and ginger slices in a little oil. Remove after draining the oil, and process into a paste in the food processor/ mixie or on a grinding stone. Set aside in a bowl till required.

Step 3

Heat a pan large enough to take all the vegetables, and add oil. If not using mustard oil, when the oil is hot add mustard seeds and saute till they burst.Keeping the pan on low/ medium heat, add cumin/ jeera seeds, saute till they being to darken (about 10 secs)Break the dry red chili into two and add. Saute, turning it so that both sides are fried. (about 10 secs). Add the bay leaf/ tej patta.Add the masala paste earlier prepared (onion, garlic, ginger). Saute till the oil begins to leave the sides and the masala begins to darken in colour (about 2 minutes).

Step 4

Add tomato slices, saute for about 2 minutes, stirring frequently.Add potatoes, stir well till they are all covered in oil. Add carrot slices. Stir.Add cabbage slices and shelled peas. Add turmeric powder and salt. Be cautious with the salt as the cabbage will shrink in volume. You can check and add more if required at the end. Stir well.

Step 5

Add half the water in ingredients list (½ cup) stir and cook (covered) till the vegetables are cooked. Stir the curry frequently as the cabbage and masala may catch at the bottom of the pan and burn. Add another ½ cup water if it is too dry and the potatoes and cabbage are yet to cook.

Step 6

Once the vegetables are cooked, check for adequacy of salt, adding a little more if required. Stir and cook for 2 minutes on low flame.Meanwhile, heat a teaspoon of ghee separately, add cardamom powder and cinnamon pieces, pour over the curry and remove from heat immediately.Serve hot with khichidi/ khichodi, or rice and dal/ dalma or with roti.