Wednesday, March 22, 2017

Kobichi Bhaji (Cabbage stir-fry)

'Kobichi Bhaji' is a very quick and simple stir-fry preparation that is made almost in every Indian home.
The recipe that I have shared is a typical Maharashtrian preparation and has minimal spices that helps the taste of cabbage shine through.

Cabbage is very low in saturated fat and cholesterol and a good source of fiber. That makes it a great choice if you are watching your weight.

The addition of cumin, green chilies and gram dal (chana dal) makes this mild vegetable very flavorful and interesting. This preparation tastes great with some hot rotis smeared with ghee.

Moving on to the recipe...

Source: Aai
Level: Easy
Serves: 4 people



Ingredients:
1 medium cabbage, roughly chopped
4 tblsp chana dal, soaked in water for min. 4 hours
3/4 tsp cumin seeds
1/4 tsp asafoetida
3/4 tsp turmeric powder
3 - 4 green chilies
6 - 8 curry leaves
2 tblsp oil
Salt to taste
Coriander to decorate

Method:
Step 1 - In a flat bottomed pan, heat oil on medium heat. Add in the cumin seeds and let them sizzle. Add the asafoetida, green chilies and curry leaves. Saute for a few seconds.

Step 2 - Add the turmeric powder. Saute for a few more seconds. Quickly add the chopped cabbage and the soaked chana dal. Toss everything well till the spices coat all of the cabbage. Cook covered for 5 - 10 mins stirring occasionally.

Step 3 - When the cabbage cooks down, add salt and increase the heat. Saute the cabbage for 2 - 3 more mins. Turn off the heat and decorate with some coriander.

And we are done!
Serve hot with some hot rotis.

Tips:
The cabbage starts leaving water as soon as you add salt. More so with the variety you find in the US than in India. So I would recommend adding the salt after the cabbage is almost done and then increase the heat for further cooking. We will cook the cabbage for no more than 2 - 3 mins once the salt is added.

You can replace the green chilies with red chilly powder to get a different flavor. Add the powder when you add turmeric. Make sure you do not burn the spices.

You can skip the soaked chana dal (especially if you have forgotten to soak them before hand).
But traditionally this dish is made with soaked chana dal at our home and I do like some added protein in my 'kobichi bhaji'.
That being said, I have come across recipes that add chana dal (not soaked) directly in the oil with the green chilies and curry leaves. Personally not a fan of the crunchy lentil contrast in this soft vegetable. But you can try it!


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