One of the most humble and quick cooking vegetable. Cabbage can also be used raw in salads like coleslaw where purple and white cabbage leaves are mixed with mayonaise and carrots…served cold this is an amazing summer salad. Todays recipe is an amazingly quick sabji, have this with phulkas, and a raita. Based on gujrati cooking, I have added crushed peanuts for added crunch, and besan to absorb the water let out when our cabbage is cooking.
Growing up in Pune, I remember my mom making cabbage in sindhi style, which she always served with pan fried boiled eggs. Then it was not my favourite vegetable. I started loving this humble vegetable after I ate coleslaw at a restaurant, when it was served as a side dish with burgers.
Years later, it has found a niche in my kitchen where it is used in stir fries, soups and yes in my Indian cooking also. True to my love of regional indian cooking, this recipe has a permanant place in my cook book. Do try it.
200 gms finely sliced cabbage
1 finely sliced green paprika
1 boiled, peeled and cubed potato
1 tbsp besan, ( chick pea flour)
1 tsp sugar
1 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp hing
1 tsp chopped garlic
1 tbsp lime juice
2 tbsps mustard oil
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tbsps roasted and coarsely crushed peanuts
1 tsp kitchen king or pao bhaji masala
1 sprig curry leaves
Chopped corriander leaves.
Heat oil and add mustard seeds and cumin seeds.
Next add hing, curry leaves and garlic.
Add the cabbage, paprika and saute for a minute.
Add the boiled potato, sugar, lime juice, salt, turmeric, red chilli powder, pao bhaji masala and stir till cabbage lets out water and becomes limp…about 5 mins. Now add the besan and stir.
Lastly mix in peanuts and chopped corriander leaves.
Serve piping hot with chappatis/ phulkas and a raita.