Cabbage belongs to the same family as Cauliflower, Broccoli etc. It is known for its dietary fibers. Even though it has very low calorific values, it does contain many nutrients – mainly Vitamin C, insoluble Fiber which helps digestive systems, it helps in regulating blood pressure due to the high content of Potassium. Even though it might have originated from Europe, this vegetable is cultivated in every country now. The major producers are China followed by Russia, India and Korea. The method and varieties of dishes, which can be made with this vegetable, are many depending on the region. Here we will see a preparation from the Maharashtra region and we will call it as Gobichi Bhaji.
Oil – 1 tbsp
Cumin Seeds – 1 tsp
Asafetida – 1 pinch
Curry Leaves – from 2 sprigs
Garlic – 3 pods (Crushed)
Green Chillies – 3 to 4 (crushed)
Turmeric Powder – 1 pinch
Coriander Seed Powder – ½ tsp
Cabbage – 200 Gms (finely chopped)
Channa Dal – 1/3 cup (soaked)
Salt – to suit one’s taste
Finely chopped Coriander Leaves – 2 tbsp
Wash and soak the Channa Dal in water for 2 to 3 hours.
Heat the Oil in a pan. Add Cumin Seeds. When they start popping up, add Asafetida and Curry Leaves. Add the crushed Garlic and Green Chillies. Stir for a few seconds. Add the Turmeric Powder and Coriander Seed Powder. Mix well.
Add finely chopped Cabbage, soaked Channa Dal, Turmeric Powder and Salt. Mix well.
Cover and cook for 8 to 10 minutes stirring in between. When the Dal is done, add the Coriander Leaves and mix well.
Transfer to a serving bowl.