Cabbage sabzi

Cabbage sabzi in Marathi Serves: 3 to 4 persons Time: 20 minutes I ngredients: 1/2 kg Fresh Cabbage,...

Cabbage sabzi in Marathi

Serves: 3 to 4 persons
Time: 20 minutes

sabzi recipes, Indian veg recipes, kobichi bhaji, cabbage stir fry, alu gobhi, pattagobi recipe, kobhi recipe, cabbage recipe, indian cabbage recipeIngredients:
1/2 kg Fresh Cabbage, (4 and 1/2 cup finely chopped)
1 medium potato
1/4 cup green peas
Tempering: 1 tbsp oil, 2 pinches mustard seeds, 1/4 tsp cumin seeds, pinch of asafoeitda, 1/4 tsp turmeric, 4 curry leaves
3 green chilies, slit into two pieces
1/2 tsp grated ginger
Salt to taste
1 tsp sugar
1 tsp lemon juice
1/4 cup fresh coconut, scraped
2 tbsp cilantro, finely chopped

Method:
1) Wash the cabbage and finely chop it. Peel the potato and cut into medium cubes.
2) Heat oil in a pan over medium heat. Once oil is hot, add mustard seeds, cumin seeds, asafoetida, turmeric powder, curry leaves, green chilies and grated ginger. Saute for few seconds and add potato cubes. Cover and cook over medium heat. Stir occasionally to avoid burning.
3) When potato cubes are half cooked, add chopped cabbage and green peas (Tip 2). Mix gently. Cover and cook over medium heat. Stir occasionally to prevent burning.
4) Once cabbage is about 60 to 70 % cooked. Remove the lid and cook uncovered over medium heat. It will evaporate the excess moisture. Also add salt, sugar and lemon juice.
5) Once cabbage is cooked nicely, garnish with coconut and cilantro. Serve hot with Chapati.

Tips:
1) Use fresh cabbage head. Aged or stale cabbage has rough texture and unpleasant taste which ruins the taste of Cabbage subzi.
2) Do not add salt in advance. Cabbage tends to shrink after getting cooked. So if you add salt in proportion to chopped (uncooked) cabbage, it will make the sabzi salty. Hence, add the salt after cabbage gets cooked atleast halfway.
3) This sabzi taste good without any masala blend. However, you can add Maharashtrian masala or Garam masala to your taste. Adding masala will change the color of the sabzi.
4) Serve Chili-Cilantro Chutney with this sabzi to enhance the flavor. (3 to 4 green chilies + 1/4 cup Cilantro + pinch of salt + pinch of cumin = crush all together)
5) You can make this sabzi into pressure pan cooker. Prepare tempering in the pressure pan. Add potato cubes, chopped cabbages and peas. Also add a little salt and sugar. Pressure cook upto 2 whistles. Let the pressure release naturally. Open the pressure pan, taste the subzi and add any ingredient if required.

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Maharashtrian 2530631053222947167

Post a Comment Default Comments

  1. Dear Vaidehi,

    I tried the recipe today. It tasted excellent - but did not get that yellow colour that you got.

    Did you use more than 1/4 tsp haldi?

    Regards,

    Aseem

    ReplyDelete

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