Spicy Cabbage Baazi/Bhaji

Cabbage is one of those vegetables that is most disliked by people. Some might say it's yuck (check out my extensive vocab) and for some, it may remind them of their school dinners. I personally LOVE cabbage, just boiled, served with gravy. Yum!

Now, i wouldn't be Asian, or the Madame of Spices, if i didn't spice cabbage up, so here is a recipe for a simple cabbage baazi/bhaji or pan fried spicy cabbage.

You can use any variation of cabbage for this such as savoy or chinese cabbage. I used what was in my fridge - your bog standard white cabbage.

You need:

2 tbsp oil
1 tsp zeera (cumin) seeds
1/2 tsp hing (asafoetida)
1/4 inch ginger, grated
2 cloves garlic, grated
2 small onions, thinly sliced
1/4 yellow capsicum, chopped
1/4 green capsicum, chopped
Salt to taste
1 tsp turmeric powder
1/2 tsp chilli powder
1 tsp mild curry powder
1 tsp dhaniya (coriander) powder
1/2 tsp zeera (cumin) powder
1/2 cabbage, thinly chopped
2/3 green chillies (i didn't have any at home so i used 5 small red dried chillies)
Chopped coriander

In a frying pan, heat your oil. Add your zeera and hing, and fry for a minute. Then add your ginger and garlic and try till light brown.

Add your onions, capsicum and salt and fry on low - medium heat until softened. Add all your spices, a little water and allow to fry for 3 - 4 minutes.

Add your cabbage, turn the heat down, cover and allow to fry for 15 minutes. Leave it on a low flame as you do not want it to burn and you do not want to add any more water. It will be a dry side dish.

Check after 15 minutes to see if cabbage is cooked. If you would like it even more mushy, allow to cook more. I prefer cabbage with bite to it still.

Garnish with your chillies and coriander.

Et voila, your side dish is complete. Tastes delicious with rice or paratha and with a main dish like chicken bhuna.

Hope you enjoy!

Yaz ♥