Sunday, June 24, 2012

Cabbage / Kobi Bhaji 2

Time 30 min
Shredded cabbage 2 cups
Finely chopped onion 1 medium size
Green peas 2 tbsp
Ginger 1 inch
Garlic cloves 2-3
Chopped green chilies 3-4
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 3-4
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, curry leaves. After mustard seeds pops out, add onion, saute till onion turns golden brown. Then add green chilies, ginger garlic paste, fry for about 2-3 min. Then add cabbage and green peas, turmeric powder, salt mix well. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min on 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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