Kobi - Cabbage
Cabbage, cauliflower, green beans, large eggplants are very common vegetables cooked when one first lands from India. Gradually trying to experiment with other greens like chard and kale and moving to fresh local vegetables from farmers markets. I am no different here! I now go to farmers market and occassionally go to traditional grocery stores for my weekly fix of vegetables. But there was a time when I did not know about farmers markets and I survived mostly on mentioned vegetables for months.
My mom makes cabbage bhaji with soaked chana daal and my grandma makes it with fresh green peas. I like both the versions but prefer peas version. It is easier to get frozen peas than in India so I often use that. This is a traditional recipe from Maharashtra.
4-5 cups of Chopped cabbage (approximately 1/2 lb)
1/2 cup Green Peas (I use frozen)
3-4 Green Chilies
2-3 tbsp Oil
Salt per taste
1/2 tsp Sugar
1-2 tbsp Grated Fresh Coconut (or frozen)
1-2 tbsp Chopped Cilantro
For Tempering - 1/2 tsp Mustard and Cumin seeds, Pinch of Turmeric
Thinly slice cabbage, like picture above. Slit green chilies.
Heat oil in kadhai, add mustard seeds and cumin seeds. Add slit green chilies once mustard seeds start spluttering.
Let the green chilies fry until almost crispy then add turmeric.
Add greed peas and saute for 3-4 minutes on medium heat.
Add half of chopped cabbage, add salt and then add remaining cabbage.
Carefully saute everything on medium to high heat. Do not cover, just keep stirring constantly until cabbage is just cooked and not mushy.
Add sugar, grated coconut and cilantro. Mix well and remove from heat and transfer to a serving bowl. This stops further cooking cabbage and getting it mushy.
- I usually buy small blob of cabbage so I can finish it in one use.
- I just very little turmeric just to enhance the original pale green color of cabbage.
- I do not use hing. I sometimes put few curry leaves.
- Soaked chana daal version is made exactly same way by replacing green peas with soaked chana daal.