Kobi Vatana Bhaji-Cabbage Bhaji

Kobi Vatana Bhaji is a delicious dry Veg preparation that you would like to pack in your Lunch box, serve on the sides in your meal. Packed with nutrition, this cabbage preparation is loaded with flavors which makes it different than its other bland preparations.  Read along.

Have you ever experienced that silent antagonism spread in your house with your family members, after having discovered that you are cooking a preparation of cabbage, giving cold stares at you? Well that’s what happens at my place, every time I draw Cabbage out from refrigerator and place it on kitchen table top.

To counter this hostility, I need to accommodate wishes like ‘make a quick Omelette’, or ‘some fried fritters’ or be thoughtful and make some delicious Biryanis over the weekend. It was then, I learnt to experiment with this cabbage preparation and make it more flavorful to suit my families taste buds.

Now, this preparation of Cabbage paired with green peas is my family’s favorite and I end up making it every time I have a fresh stock of Cabbage in my kitchen.

Kobi Vatana Bhaji is a delicious dry veg preparation that you would like to pack in your lunch box, serve on the sides in your meal. Packed with nutrition, this cabbage preparation is loaded with flavors which makes it different than its other bland preparations. Let’s go through the recipe now.

Wash and clean-cut cabbage. Drain the excess water. Put it in a large plate. Add 1/2 tsp Salt and mix well. Adding salt helps to reduce the raw smell of cabbage and cooks faster.

Let’s put the pan on heat. Heat a large pan and add 2-3 tbsp Cooking Oil. As Oil gets heated, add mustard seeds and let it crackle. Add Cumin Seeds, asafoetida powder.

Add Chopped Garlic and fry until it becomes light brown in color.

Add Curry leaves and Sliced Onions. Fry until Onions become soft

Onions become soft in 5 mins. Now add Turmeric Powder and Red Chili Powder. Stir for 30 seconds.

Now add Green Peas and coat it well in masala.

Add Cabbage and mix well. We are not adding salt at this stage. Stir fry for a min on medium heat

After 1 min of stir fry, we will cover and cook the cabbage. We are not adding any water and will cook with steaming method.

We will uncover the pan after 8 mins. Cabbage and peas are nicely done Cabbage has slight crunch.

We have not added any water in this preparation. Add some salt and garam masala and mix well.

Finally add grated coconut and mix

Switch off the heat and cover the pan until serving Garnish with some fresh grated coconut. Serve with hot phulkas/chapatis.

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Kobi Vatana Bhaji-Cabbage Bhaji

Rating  3.0 from 1 reviews

Prep time:  30 mins

Cook time:  10 mins

Total time:  40 mins

Serves: 4-5

Ingredients

• 250 gms Cabbage
• ¼th Cup=50gms Frozen Peas(or Fresh Peas)
• 1 Onion=60 gms (sliced into lengths)
• ½ Cup=40gms Fresh Coconut (grated)
• Cooking Oil
• 5-6 Curry Leaves
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• ¼ tsp Asafoetida Powder
• 5-6 Cloves of Garlic (finely chopped)
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• 2-1/2 tsp Red Chili Powder
• Salt to taste

Instructions

1. Wash and clean cut cabbage. Drain the excess water. Put it in a large plate. Add ½ tsp Salt (Watch our Tips section to know why?) and mix well.
2. Let's put the pan on heat. Heat a large pan and add 2-3 tbsp Cooking Oil. As Oil gets heated, add mustard seeds and let it crackle. Add Cumin Seeds, asafoetida powder. Add Chopped Garlic and fry until it becomes light brown in color.
3. Add Curry leaves and Sliced Onions. Fry until Onions become soft
4. Onions become soft in 5 mins. Now add Turmeric Powder and Red Chili Powder. Stir for 30 seconds. Now add Green Peas and coat it well in masala. Add Cabbage and mix well
5. We are not adding salt at this stage. Stir fry for a min on medium heat
6. After 1 min of stir fry, we will cover and cook the cabbage. We are not adding any water and will cook with steaming method.
7. We will uncover the pan after 8 mins. Cabbage and peas are nicely done Cabbage has slight crunch .
8. We have not added any water in this preparation. Add some salt and garam masala and mix well.
9. Finally add grated coconut and mix
10. Switch off the heat and cover the pan until serving
11. Garnish with some fresh grated coconut. Serve with hot phulkas/chapatis.
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13. Tip of the Day: How to Cook Cabbage to avoid unpleasant smell?
14. ) Do not over cook Cabbage. Overcooking leads to unpleasant smell. Always cook until you feel a light crunch
15. ) Avoid adding water while cooking cabbage. For best results use steaming method (we are cooking today with this method).
16. ) If you are wondering why did we add Salt at the beginning, here's the reason addition of Salt helps in a) Removing unpleasant smell b) Faster cooking

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