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“My husband is from the Tamil Nadu region of India. Since meeting him, I have extensively practiced the art of Indian cooking! Indian cuisine is some of the healthiest in the world, with disease-preventing spices like turmeric, curry, cumin, and saffron included in many of the dishes. Did you know only 1% of the Indian population develops Alzheimer's Disease? More reason to add Indian cuisine to your diet! In this recipe I added jicama, only because I like it.”
READY IN:
35mins
SERVES:
4-5
YIELD:
5 cups fry
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil over medium heat. Fry cumin seeds and mustard seeds until they pop. Add curry leaves and green chiles and fry for another 1 minute.
  2. Add peas, jicama, and potato. Cook for 3 minutes. Add shredded cabbage, turmeric, and salt. Mix well. Cover and cook on low heat for about 15-20 minutes (stirring every 5 minutes), or until vegetables are soft. You can add a drizzle of water to keep vegetables from drying. Eat as is or serve as a side.

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