Cabbage Bhaji/Sabji 5, With Gram Flour
Patta Gobhi aur Besan ki Sabji
Sunita Gupta
This recipe is from my sister in-law, who lives in Delhi. You can cook any types of green, leafy vegetable, including cauliflower greens, using this recipe. Try adding a little 'Besan' to other vegetables too, it gives them a slightly nutty flavour and taste.
You can add 1/2 a cup of peas to it too. If using frozen peas, add towards the end of cooking - Mamta.
Serves 2-4
Ingredients
250 gm. cabbage or cabbage greens
2 tbsp. mustard or any other cooking oil of choice
1 tsp. cumin seeds. You can use black mustard/rai seeds or Panch Pooran
A pinch of hing or asafoetida powder
1 tbsp. coriander or dhania powder*
1/3 tsp. turmeric powder*
1/2 tsp. chilli powder*, adjust to taste (coarsely ground chillies taste better)
1/4-1/6 lime or lemon. Adjust to the size of the lemon and your taste. Start with less, add more if needed.
Salt to taste
4 level tbsp. gram flour or besan
1/4 tsp. Garam Masala
Instructions
Wash and slice cabbage finely. Keep aside.
Peel and chop ginger into very small pieces or grate.
Measure out all other ingredients.
Heat oil in a wok or karahi. Add cumin/panchpooran seeds and hing/asafoetida powder. Allow the seeds to splutter or turn brown. Don't let them burn, they will get bitter.
Add all the spices* and salt. Stir for a few seconds only, don't let them burn.
Add cabbage, stir quickly to mix. if using lemon and not mango powder, add it along with the cabbage.
Cook covered for 10-15 minutes on low-medium heat. Cabbage leaves will wilt and leave water, so no additional water is required, unless your cabbage is not fresh. See picture 7.
When Cabbage is cooked, sprinkle the besan/gram flour on top, through a small sieve or flour duster.
Stir well, cover and cook for a further 5 minutes. The vegetable should look a little shiny and no water should remain on the sides.
Turn heat off. Sprinkle and stir in Garam Masala.
The prepared dish should look dry and leaves should be separate, 'khila-khila', not mushy.
Serve with hot Parathas or Chapatties and dal of choice.
