This was an accidental recipe. I was in the process of making the usual cabbage poriyal for lunch when I was thinking about the some bell peppers in the fridge. I needed to use them in some way since it was nearly a week since I bought them. Then I came up with the idea of adding bell peppers to the cabbage. The flavor of the bell pepper with the cabbage was really good. This is an easy to prepare dish.

Cabbage, ½ of a small head.
Bell pepper, large, 1.
Red onion, small, 1.
Ginger garlic paste, 1 teaspoon.
Green chili, 2.
Salt as per taste.
Curry leaves and cilantro for garnishing.
Mustard seeds, 1 teaspoon.
Urad dhal, 1 teaspoon.

Chop the onion into small pieces and slit the green chilies into two. Chop the cabbage into small pieces and dice the bell pepper into small pieces. Heat a pan with some oil. When the oil is hot enough, add the mustard seeds. When the mustard seeds starts to splutter, add the urad dhal and fry them for a few seconds until it changes to brown color. Add the onion, chilies, and cabbage and sauté them for 5 minutes under medium flame. Then add ginger-garlic paste and the diced bell peppers and add salt as per taste. Mix everything well and cook closed under low flame for 10-15 minutes until the bell pepper and cabbage is tender. If needed some water can be sprinkled over the dish and cooked closed for a few minutes if the cabbage is not done well. Sprinkle curry leaves and cilantro over the top and serve hot with rice or rotis.

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