Heena's Kitchen Diaries: Cabbage Saute

" Kobi nu Sambhariyu " OR Cabbage saute is a simple quick side dish served as an accompaniment with our daily Indian meal of roti, dal, vegetable, rice paired with chaas, papad, pickle, sweet etc.

Cabbage is a versatile vegetable made in various ways, aloo gobi / cabbage potato mix is the most common of them all. I had also posted Kobi na thepla a while back, do check that out too. Kobi nu Sambhariyu can be served as a wholesome sabji itself or paired with some other vegetable too... goes well with whichever dish you pair it with. It is a quick fix, one pot recipe and can be made in less than 15 minutes with all the chopping and prepping.

INGREDIENTS

1/2 cabbage thinly chopped

oil

pinch of asafoetidia

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2 slit green chilli

OR ( ginger garlic green chilli paste - OPTIONAL )

1 teaspoon red chilli powder

1 teaspoon coriander cumin powder

salt

PROCEDURE

Step 1 : Wash and dry cabbage and chop it thin.

Step 2 : Chop green chillies too.

Step 3 : Heat oil in a wok and add the tempering mix, asafoetida add green chillies, turmeric powder, and chopped cabbage. Mix well, cover and cook for 2-3 minutes until cabbage becomes sweaty and tender.

Step 4 : Do mix at intervals. Add in red chilli powder and coriander cumin powder. Mix well and cook for a few minutes till done. The other variants of this sabji like the aloo gobi or the peas cabbage potato sabji takes time, but this gobi saute is done in a giffy and tastes amazing.

Note
- Traditionally this recipe calls for adding a pinch of sugar at the end to get caramelized flavor, I personally do not add sugar but you may if you like.
- Many like the sticking and a bit of burnt flavor of sabji to the pan. I love it too. For this you just have to high the flame once the sabji is fully done and saute till you get the desired burnt color, texture and flavor you are looking for.

FINAL PLATING

Serve this Cabbage saute OR Kobi nu Sambhariyu with your regular lunch or dinner meals. It goes well with any type of Dal or Kadhi too.