Cabbage Edemami

Makes 6 cups of cabbage edemami.
This is a direct lift-off from my state-in-law, Gujarat's vegetable: kobij-vatana-nu-shaak. This fusion recipe is faster because of longer cabbage slices, more solid because of a big proportion of potato, and I use Edemami beans for their protein content.   

Ingredients

• 2 tbspn vegetable oil
• 1 tspn rai (mustard seeds) 
• 2 medium Thai peppers, finely chopped
• 1-1/2 tspn coriander powder 
• 1-1/2 tspn cumin powder
• 1 tspn turmeric powder 
• 8 cups sliced cabbage - max 1-1/2 inch long, negligible thickness
• 2 cups chopped potato - cross-sections of french fries
• 1 cup edemami 

Garnishing

• 1/2 cup finely chopped cilantro

Preparation (10 minutes)

1. Chop the potato.
2. Slice the cabbage.
3. Chop peppers.
4. Defrost edemami beans, if frozen.

Instructions (10 minutes)

1. Heat the oil on High, and add mustard seeds and wait till they pop.
2. Change heat to Medium.
3. Add the curry leaves, and chopped peppers, and stir after one minute.
4. Add potato and stir for two minutes. 
5. Add grated ginger, spice powders, salt to taste and stir every minute for another three minutes.
6. Add edemami, stir and keep on heat for two minutes.
7. Take off the heat.  

Garnishing

1. Sprinkle cilantro on top.

Serving

1. Serve hot with chapati (corn roti).
2. Any conventional Indian flat bread - roti, paratha, puri will do in place of chapati.