• 1 Cabbage shredded 1 tablespoon grated coconut 2 teaspoon oil 1 teaspoon mustard seeds 1 pinch hing / asafoetida 2 teaspoon chana dal / chickpea lentils 1 teaspoon urid dal 6 kadi patta/ curry leaves ½ teaspoon black pepper corn powder 2 onions chopped fine 2 dry red chillies / peppers Little ginger Salt to taste

Cabbage is a somewhat bland vegetable but when you throw in some mild spices to create this foogath it turns the bland cabbage into a crisp and juicy veggie. The Kobi chi bhaji/ Patta Gobhi ki subji goes well with either rotis & parathas or rice meals.

METHOD:

  1. Soak chana dal / chickpea lentils in water for 20 minutes and keep aside.
  2. Heat oil in a pan.  Add red chillies, chana dal, urid dal, curry leaves, little ginger.
  3. Add onion and shredded cabbage.
  4. Cook without covering on slow flame. Add salt and switch off the flame. Add the grated coconut.
  5. Garnish the Patta Gobhi ki subji / Kobi chi bhaji / cabbage foogath with coriander leaves and serve.

Gobhi subji