A simple and light Gujarati style dry cabbage curry with peas, made with minimal ingredients. This dairy-free and gluten-free dish is commonly prepared in Gujarati households and cooks quickly.
1: Heat oil in a wide heavy bottom pan.
2: Once hot, add mustard seeds. Once they start to pop, add asafoetida.
3: Add spices and chopped cabbage (and optional bell peppers) with 1 tsp of salt. Mix well, cover and cook on medium heat until cabbage is halfway cooked, mixing 2-3 times during this step.
4: Add frozen peas (let them sit in tap hot water for 8-10 minutes, then drain) and mix well. Cover and cook for 3-4 minutes or until cabbage is ¾ of the way cooked.
5: Uncover, mix well, add tomatoes and lemon juice, and turn the heat off.
