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Cabbage Carrot Peas Stir fry

cabbage carrot peas stir fry
A simple stir fry of mixed vegetables with a mild coconut flavour and the natural sweetness of carrots.  This stir fry does not require much oil and can be relished as a substitute for salad as well.

Green Cabbage/Kobi/Pata Gobi - about 3 cups
Carrots/Gajar - 2 big
Green Peas/Matar - about 1 1/2 cups
Mustard Seeds - 1/4 tsp
Asafoetida/Hing - 1/4 tsp
Turmeric/Haldi - 1/4 tsp
Dry Red Chillies - 2
Green Chillies - 4
Curry Leaves/Kadipata - a sprig
Coriander/Cilantro Leaves - few sprigs
Shredded Coconut (fresh or frozen) - 2 tbsp

How to cook Simple Stir fry with multiple vegetables:
  • Thinly slice cabbage and carrots.  Finely chop cilantro leaves and slit the green chillies lengthwise.
  • Heat 1 - 2 tsp oil in a pan.  Add mustard seeds, asafoetida, curry leaves and dry red chillies.  When mustard seeds pop, add carrots and green peas.  Saute for about 2 minutes.
  • Now add cabbage and cook the vegetables covered for about 2 minutes.  Add green chillies, turmeric, salt and coconut.  Cook until cabbage wilts and all the veggies are cooked as crunchy or as soft as you like.
  • Garnish with cilantro and serve Mixed Vegetables Stir fry with roti or rice.
  • You can try a few variations for this recipe.  Instead of coconut you can use roasted peanut or shenga powder too.  For a spicy stir fry, you can add a spice mix like Garam Masala, Pav Bhaji Masala as well.  If you are a fan of Chinese stir fries, try a combination of soy sauce, Schezuan sauce.
  • For a more colorful stir fry, you can use purple or red cabbage, bell peppers or capsicum and corn as well.


  1. nice and healthy stri fry..Perfect to go with roti

  2. looks very colorful sure full of nutrition!


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