A simple, easy, and nutritious Ethiopian stir-fry dish of cabbage, carrot, potato and flavored with turmeric and cumin powder. The recipe follows mainly 3 steps and takes 30 minutes to cook.
Heat oil in a large pan. Add in onion, green chili, carrots, and potatoes. Saute over medium flame for about 5 minutes until the onion potatoes and carrots are slightly golden.
Add in grated ginger, garlic, turmeric powder, cumin powder, crushed black pepper, and salt. Saute for about 2 minutes until fragrant.
Add in cabbage, saute to combine, simmer the flame cover and cook for about 15-20 minutes until the vegetables are completely tender. Saute in between.
Once ready, serve hot with your choice of meal.
Notes
The vegetables should be cooked in their own juice. If they stick to the bottom, sprinkle a dash of water, stir once and continue to cook until done.