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Home style Cabbage Bhaji recipe
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Servings:
6 People
Author:
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Course:
Side Dish
Main Course
Cuisine:
Goan
Mangalorean
Keywords:
cabbage
🧂 Ingredients
500 Gms
Cabbage
(cut/grate long)
2 Green
Chillies
(chopped fine)
2 Small
Onions
(chopped fine)
2 Tbspn
Grated coconut
1/2 Tspn
Mustard seeds
6-7
Curry leaves
1 Tbspn
Water
1 Tspn
Oil
(to add while cooking)
1 Tspn
Oil or Ghee
(for the tadka)
Salt
(as per taste)
1/4 Tspn
Turmeric powder
(optional)
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Instructions
1
Add all the above mentioned ingredients(except the mustard seeds and Curry
leaves) in a non stick vessel
Note:- Add only 1 tbspn grated coconut at this time
2
Cover the vessel and let this cook on medium low flame for about 5 minutes
3
Open the vessel and add the other 1 tbspn of grated coconut and mix well
4
Leave the vessel open and turn the heat to medium high
5
Keep stirring and tossing the veg at intervals so that it doesn’t get stuck or
burnt at the bottom
6
Once all the water dries off and the ingredients get cooked, turn off the flame
(I like to keep my cabbage a bit crunchy so I turn off the flame in about 7-10
minutes after adding the next spoon of grated coconut)
7
Now take a tadka pan and add 1 tspn oil or ghee and place it on medium flame
8
Wash the curry leaves and Keep the mustard seeds and Curry leaves ready
9
Once the oil/ghee becomes hot, add in the mustard seeds. Allow them to sputter
and only then add in the Curry leaves
Note:-
If the oil is not too hot, the mustard seeds won’t sputter and this will give a
bitter taste to the mustard seeds. The best way to check if the oil has turned
hot, is to add 1 or 2 mustard seeds to the oil and check if it sputters . If it
does, then oil is hot enough. (Sputtering means when the mustard seeds
crack/break down)
Do not wait until the curry leaves turn brown. Turn the gas off within 2-3
seconds of adding the curry leaves.
10
Add this tadka to the Cabbage and cover the vessel for at least 10 minutes so
that the flavours of the mustard seeds and Curry leaves get into the Vegetable!
Note:-
Be very careful while adding the tadka to the veg as it tends to sizzle/splash
as hot oil comes in contact with the moisture of the veg.
The safest way to add a tadka is by holding the lid on top of the vessel with
your left hand and slipping the tadka pan with your right hand into the vessel
(and if you’re a left hander, then vice versa ofcourse😉)
11
Many people give tadkas to their food in the beginning. But According to me,
I’ve noticed all the flavours of the tadka gets dimminished in the cooking
process. Hence, I enjoy giving tadkas to my veggies and some gravies at the end!
Try it out, it makes a Huge difference!
12
Enjoy your Cabbage bhaji either as a side dish or eat it Hot with some yummy Hot
Chapatis or Phulkas😋😋
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