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Wednesday, March 7, 2012

Cabbage Subzi

Cabbage Subzi


Cabbage – ½ kg
Salt – to taste
Turmeric powder – 1 tsp
Chilli powder – 1 tsp
Green chilli - 1

For tempering:

Oil – 3 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dhal – 1 tsp
Chana dhal – 1 tsp
Asafotedia / hing – ½ tsp
Curry leaves - little


Chop the cabbage into fine pieces.
Heat oil in a kadai and do the tempering.
Add the chopped cabbage to it when mustard splutters and mix well.
Add turmeric powder, chilli powder, green chilli and salt to it.
Add very little water to the kadai.
Close the kadai with the lid and simmer the stove. Stir it for every 2 minutes.
When cabbage become soft its ready to serve.


After the tempering you can add onions and ginger garlic paste. When onions turn pink you can proceed with the rest of the process as mentioned above.

It goes well as a side dish for rice or for roti / phulka / chappati. 

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