Ingredients :

3 tbsp vegetable oil, 1/2 tsp cumin seeds, 1/4 tsp asafoetida, in supermarkets' spice sections (optional), 3 mild green chillies, sliced, 4cm piece of fresh ginger, grated 1/2 tsp ground turmeric, 400g white cabbage, shredded Juice of 1/2 lemon, 1/2 tbsp ground coriander, 1 tbsp chopped fresh coriander, 100g petit pois, thawed if frozen.

Method:

Heat the oil in a large non-stick frying pan over a medium heat. Add the cumin seeds and asafoetida, if using. When the cumin seeds start to sizzle, add the chillies, ginger, turmeric, cabbage and some salt. Toss well, cover and cook for 4-5 minutes.

Stir in the lemon juice, ground coriander, half the fresh coriander and  stir well. Cook, covered, for a further 2-4 minutes.

Transfer to a dish and garnish with the remaining coriander. Serve with the chappati.