Cabbage Bhaji (Dry Curry)
Patta Gobhi ki Sookhi Sabji/Bhaji
This is one of my favourite vegetarian dishes, it goes very well with parathas, the Indian fried bread or as part of any Indian meal. Any leftover bhaji can be used as stuffing for toasted sandwich. You can cook cabbage on it's own, without potatoes. Serves 4-6
300-400 gm. cabbage, any variety
1/2 inch piece ginger
2 tbsp. cooking oil/mustard oil/olive oil
1 tsp. cumin or mustard seeds
A pinch of asafoetida powder or hing
1 1/2 tsp. coriander powder
1/2 tsp. turmeric powder
1/4 to 1/2 tsp. chilli powder
1 1/2 tsp. salt
1/2 tsp. Garam Masala
1/2 tsp. dry mango powder or Amchoor
Wash and shred cabbage finely.
Peel, wash and grate ginger.
Heat 1 tbsp. cooking oil in a wok or karahi.
Add 1/2 tsp. cumin seeds (jeera) and a pinch of asafoetida (ing) powder; wait until seeds splutter but do not burn.
Add the prepared vegetables, turmeric powder, coriander powder and salt and stir thoroughly.
Turn heat low and cook covered on a low fire. Stir from time to time. No additional water is required, as cabbage releases enough of it's natural water during cooking.
When all the water is absorbed, add 1/4 tsp. garam masala and 1/4 tsp. mango powder (amchoor) or squeeze 1/2 lemon. Mix thoroughly. Turn heat up and stir fry until all water absorbed and vegetable looks fried.
Serve with hot Chapatti and a dal (lentil) of choice.