Shimla Mirch Patta Gobi - Bell Pepper and Cabbage

Try this delicious recipe for cabbage and bell pepper – it is easy, tastes great and is different from what you cook every day!

How to make Bell Pepper and Cabbage

As usual you start your preparations with washing the vegetables. You can start with the capsicum and then move on to the cabbage. It is usually advisable to remove the outer two leaves of the cabbage. Remove the stem and seeds of the bell peppers and cut them into small pieces of a size that can easily go into the mouth. Cut out the stem of the cabbage and cut it into small pieces, too.

Heat up the oil in a wok or deep pan. When it is hot, you can add cumin, mustard, coriander, garam masala, ginger and in the end the turmeric. Turn the heat down and stir the spices for a few seconds so that they can develop their aroma.

Now you can add the vegetables and on top of it some salt. The salt will not only intensify the taste but will also help cooking the vegetables more quickly. Mix everything well with each other and put a lid onto your pan or wok. Stir from time to time.

After five minutes of cooking on medium heat, you lift the lid off the pot and let it cook for another five to ten minutes until the vegetables are as soft as you like them. Some people like to chew a bit more on their food than others, so it is up to you how long you want to cook your vegetables!

When they are cooked, you add the mango powder onto your dish, stir it one more time to mix it and then serve it warm.

Ayurvedic Benefits

Both vegetables, the cabbage and the bell peppers, are known to increase Vata in the body. Against the consequences - an additional amount of gas in the body - we add cumin and ginger into our dish.

While the capsicum increases Pitta, the cabbage pacifies this dosha and thus the result is a balanced vegetable dish which is not only tasty but healthy as well.