Friday, June 15, 2012

Cabbage / Kobi Bhaji 1

Time 30 min
Shredded cabbage 2 cups
Finely chopped onion 1 medium size
Soaked chana daal or green peas 2 tbsp
Red chili powder 1 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 1 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Water 1/2 cup
Coriander 1 tsp for garnishing
Oil 1.5 tbsp
Salt to taste

Cut the cabbage, add 2-3 pinch of salt and wash with fresh water. In this way a particular smell of cabbage will go away.
Heat oil in pan, add mustard seeds, cumin seeds. After mustard seeds pops out, add onion, saute till onion turns golden brown. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add cabbage and soaked chana daal or green peas, salt mix well. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min Keep the low flame. Keep checking to avoid burning. Switch off the flame, garnish with coriander and serve hot.

If u cover lid and keep water on lid, bhaji taste good and require less water, because steam is automatically generated inside the pan.

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