Cabbage Vegetable Side Dish (Cabbage Upkari/ Kobi chi Bhaaji)

Cabbage is a vegetable loved by some, hated by some. I for one have a peaceful relation with Cabbage and of late have grown to love the different varieties which we can make at home using a simple crispy green bundle.

Cabbage Upkari can be a simple delicious meal for afternoon lunches or quick evening dinners. They are easy, quick to cook. The cooked Cabbage has a delicate, subtle flavour. The flip side of Cabbage is, it belongs to the Gas inducing family so individuals with high sensitivity to Gas, could sample smaller helpings or much better if they avoid if they have a sensitive palate.

Cooking time ~ 10 minutes
Preparation time ~ 10 minutes

Ingredients:
Cabbage (finely chopped) - 3-4 cups
Green Chillies (slit lengthwise) - 2
Grated Coconut - 3-4 tablespoon
Turmeric powder (optional) - 1/3 teaspoon
Asafoetida - 1/4 teaspoon
Salt
Water

For seasoning -
Curry leaves - 4-5 leaves
Mustard seeds - 1/2 teaspoon

Ghee/Oil

Method:
In a deep frying pan, heat few teaspoons of Ghee. Once the pan is hot, add mustard seeds and curry leaves. Allow the leaves to fry and the mustard seeds to pop completely. Stir gently and add the green chillies.
Add the chopped Cabbage pieces. Mix in with the seasoning. Adjust salt as per taste, add very less water, just enough for the Cabbage to soak in. Bring to boil and once the consistency reaches the boiling point, simmer on low flame till the water gets evaporated, cover with a lid if possible. Cook till the cabbage gets completely cooked. Turn off the flame once done and garnish with grated coconut. Serve warm as a Side Dish.

Suggestion: Cabbage with Grated coconut has a low shelf life so consume within a day or two, if not refrigerate. Cabbage cooks a lot faster than other vegetables. So, use your discretion while cooking. Cabbage does not require lot of water while cooking. The vegetable cooks on its own self-induced steam after the lid is closed.