Cabbage sabzi

Last Updated on 2020-04-30

Serve with rice, maybe with varan (yellow lentil soup), or with chappati.

Can use same recipe to make Potato Sabzi. Substitute cubed semi/nearly-fully-boiled potatoes.
That can also be eaten with dosa.

Time: 30 minutes
Serves: 3-4

Cabbage – half of 8″ or so diameter sphere. Chop into small pieces (0.5″ strips)
Black Mustard Seeds – 1/2 teaspoon
Cumin Seeds – 1 teaspoon
Green Chilies – chopped, as needed. Or red chili powder.
Turmeric – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Coriander powder – 1 teaspoon
Amchur (mango) powder – 1/2 teaspoon
Garlic and Ginger – minced, as needed. 1 to 2 tablespoon.
Oil for sauteing
Chopped coriander leaves for garnishing.

Use a large pan to fit all the chopped cabbage. It will reduce a lot, but starts off needing lot of space.
Use medium to medium-high heat setting.
Heat oil.
Add black mustard seeds. When seeds start popping, add cumin seeds
Add chopped green chilies, to taste.
Add dry spices (except amchur), cook for a minute.
Add minced ginger and garlic (lower heat a bit and stir often to avoid burning garlic). Cook for a minute or two.

On medium-high heat, add the cabbage. Stir often. Saute this for 5-10 minutes.
Add salt to taste – add some now, and more after it is cooked.
Cover to cook (keep stirring every minute or two), around 5-10 minutes.
Remove cover, add amchur powder and keep sauteing until cooked, around 1-3 minutes more.
Check salt again, add more if needed.
Garnish with chopped coriander leaves.

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