Here in Australia, the winter season is on full swing. The market is flooded out with seasonal fruits and vegetables. I love winter days because we always have plenty of choices and options in green vegetables.:) This is very simple and tasty Cabbage/Kobi (calls in Gujarati) dry curry what I make frequently in winter. It always goes well with our full Gujarati dinner/lunch. We had it with Gujarati daal-rice-roti and salad. We both love this leafy vegetable. I used to avoid to make it before because it takes a long time to chop with hands. I am little bit fussy about the perfect chopping…neither too big nor small. But, since I have bought a handy and very useful food-processor, I always chop cabbage and other vegetables using food-processor within 2-3 minutes. Here is my version.
Cabbage-Peas-Potato Dry Curry Recipe:
2 cups chopped or shredded Cabbage
1/2 cup Peas, fresh or frozen
1 medium Potato, peeled and chopped (I cook chopped potato in Microwave (about 80% cooked) for 3-4 mins, adding 3-4 tbsp water and cover with lid. This way potato hold the shape and don’t get mushy.) — Or use boiled potato.
1.5 tsp Red chili powder
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Garam Masala
1/2 tsp Sugar (optional)
2 tbsp Oil
1 tsp Mustard seeds/ Rai
1-2 Green chillies – slit
Pinch of Asafoetida/hing
1. First sprinkle some salt on chopped/shredded cabbage, mix it well by hands and keep it aside for at least 20 minutes.
2. Squeeze out maximum water from cabbage pressing between your hands and keep it aside.
3. Heat oil in a pan and add a mustard seeds. When mustard seeds start to splutter add into asafoetida, slit green chillies, cabbage and peas. Add salt to taste and cover with lid and cook on slow-medium heat. Stir occasionally. Don’t stir too much or it will become soggy.
4. After 7-8 mins, add into boiled potato, all spices powders and sugar. Cover the lid again and let it cook for 5 mins more on low heat.
Serve hot with Roti or any daal- rice.