Cabbage Bhaji 7 With Pepper (Capsicum) (Dry Curry)
Patta Gobhi aur Lal Shimla Mirch ki Sabji
Cabbage bhaji can be made with many additions like peas, carrots, corn and chopped potatoes etc. Here, I have mixed it with chopped red pepper (capsicum/bell pepper). You can use green, yellow or any other coloured pepper. Serves 4
300 gm. cabbage
1 red pepper
1/2 inch piece ginger, peeled and grated
2 tbsp. cooking oil (olive)
1 tsp. cumin seeds
A pinch of asafoetida powder or hing
1 tsp. coriander powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder
1 tsp. salt
1 tsp. mango pickle in oil, crushed (optional)
1/2 tsp. dry mango powder or Amchoor(juice of 1/2 lemon can be used instead).
Wash and shred cabbage finely.
De-seed and chop the red pepper.
Heat oil in a wok or karahi.
Add cumin seeds and a pinch of asafoetida powder, wait until seeds splutter.
Add the chopped cabbage, chopped red pepper, salt and all the spices except garam masala and amchoor /lemon juice.
Stir fry on high heat for a few minutes to mix the spices and release their flavour.
Turn heat low and cook covered on a low fire. Stir from time to time. If you cook on correct temperature, no additional water is required. However, you may sprinkle some if it begins to burn before it is ready.
Add garam masala and mango powder/amchoor or squeeze in 1/2 a lemon.
Mix thoroughly. Turn heat up and stir fry until all water absorbed and vegetable looks shiny and fried.