Friday, March 14, 2014

Cabbage Sabzi | Patta gobhi sabzi | Cabbage Palya

Cabbage is known as yele kosu in Kannada.

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 3-4

Shredded Cabbage: About 5 cups
Frozen Peas: 1/2 cup, refer notes
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 4-5 nos, torn
Turmeric powder: 1/4 tsp
Red chili powder: 1-1.5 tsp, more or less
Coriander powder/dhania powder: 1 tsp
Salt: As needed
Sugar: 1-2 tsp, more or less

For the garnish:
Coriander leaves: 2 tbsp, finely chopped

Heat oil in a broad sauce pan. When oil is hot, throw in the mustard & cumin seeds.

When mustard seeds crackle, add the curry leaves. When leaves wilt, throw in the shredded cabbage.

Give it a mix. Then add the salt, red chili powder, coriander powder and mix.

Cook the cabbage covered for 2 mins.
Add the sugar, green peas.

Mix it well and cook the cabbage covered for about 5-7 mins. Keep stirring once a while to avoid burning of cabbage.
The cabbage should get cooked by 7-9 mins.

Turn off the heat once the cabbage is cooked & yet firm.
Add the coriander leaves & mix.
Serve the sabzi/palya hot with roti or rice.

If you are using fresh peas instead of frozen, make sure to boil the peas before adding it to the sabzi.
I did not have coriander leaves. So, I skipped it.
Instead of peas, you could add cubed potatoes too. Ensure to make small cubes of the potatoes for faster cooking.