Cabbage Bhaji/Sabji 3 With Carrots
Patta Gobhi aur Gajar ki Sabji
This is another one of my favourite vegetable bhajies. I often add a handful of peas also. It is lovely when served with Plain Parathas, either fresh or in a lunch box. It can be used as stuffing for toasted sandwiches or even stuffed parathas. Serves 4
Edited May 2018
300 gm. cabbage
2-3 carrots (A handful of peas can also be added)
2 tbsp. cooking oil (olive)
1 tsp. cumin seeds/black mustard seeds/Panch Pooran
A couple of dry, whole red chillies (optional)
1 tsp.grated ginger
1 tsp. crushed/grated garlic (optional)
A pinch of asafoetida powder or hing (optional)
1 tsp. coriander powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder
1 tsp. salt
1/2 tsp. dry mango powder or Amchoor(juice of 1/2 lemon can be used instead).
1/2 tsp. Garam Masala
Wash and shred cabbage finely.
Peel and cube carrots.
Heat oil in a wok or karahi. Add cumin/other seeds and a pinch of asafoetida powder, wait until seeds splutter. Add dry, red chillies
If using ginger and/or garlic, here.
Add the chopped cabbage, salt, all the spices except garam masala and amchoor mango powder/lemon juice.
Stir fry on high heat for a few minutes to mix the spices and release their flavour.
Turn heat to low and cook covered on a low heat. 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.
Continue cooking until all water is absorbed.
Add garam masala and mango powder/amchoor or squeeze 1/2 a lemon.
Mix thoroughly. Turn heat up and stir fry until all water absorbed and vegetable looks shiny and fried.
You can add carrots and peas together to the cabbage.
A handful of chopped tomatoes also taste great; add towards the end of cooking.