Cabbage Bhaji With Potatoes (Dry Curry)
Patta Gobhi aur Aloo ki Sabji/Bhaji
This is one of my favourite vegetarian dishes with freshly made, crisp Parathas. It can be used as a filling for toasted sandwich. Serves 4-6
300 gm. cabbage, any variety
300 gm. potatoes
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 potatoes (not if new potatoes), cut in bite size pieces and wash.
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 ginger and stir fry for 10-20 seconds.
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 potatoes are tender and 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.