Ingredients:

• 4kgs cabbage, shredded
• 2kgs medium potatoes, cubed
• 1kg green peas (peeled and cleaned or frozen)
• 5 teaspoons turmeric powder 
• 5 teaspoons garam masala powder
• 5 teaspoons chilli powder
• 5 teaspoons mango powder
• 2 teaspoons sugar 
• 1kg tomatoes
• fresh coriander leaves, chopped
• 10 teaspoons salt 
• 2 cups water 

Tempering / Tadka:

• 5 teaspoons mustard seeds
• 2.5 teaspoons cumin seeds
• 2.5 teaspoons fenugreek seeds
• 1 teaspoon fennel seeds
• 2 teaspoons asafoetida powder
• 30-40 curry leaves
• 5 green chilies, sliced along centre
• 12 tablespoons cooking oil

Instructions:

1. Shred cabbage finely and chop potatoes and tomatoes in small pieces.
2. Heat oil in a pan, add the tempering spices, when seeds start crackling add curry leaves and sliced green chilies.
3. Add turmeric, chopped potato, peas and cabbage.
4. Stir fry for a minute, add salt and cover and cook on low heat.
5. When done, add all the powdered spices and chopped tomato.
6. Mix, add water, cover stirring occasionally until done, about 20 – 30 minutes.
7. Add fresh coriander and serve.