MAHARASHTRIAN KOBICHI BHAJI Spiced Cabbage with Turmeric & Green Peas

Commonly known within the community as kobi vatanachi bhaji, this vegetarian offering is so good. The minimal use of spices keeps the dish light and perfect for a midweek meal. I prefer cooking the cabbage like my mother would, still with a slight bite to it. My favourite way to serve this dish is on the side, accompanied by a bowl of warm dal, yoghurt and freshly-cooked chapattis topped with ghee. ✦ A stir-fried, dry vegetable dish. ✦ A crispy fried snack, like pakoras or fritters, vadas or a savoury snack. ✦ A soupy dal. ✦ Meat, fish, vegetables, pulses or beans, cooked in a gravy-based curry. ✦ Wholemeal breads, generally unleavened, to scoop up the curries, followed by a portion of rice. ✦ Pickles and chutneys, to introduce a dimension of warmth and sweetness. ✦ No thali (or for that matter any Indian meal!) would be complete without a sweet dish, dessert or even a simple fresh fruit.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a deep non-stick sauté pan over a medium heat. Add the asafoetida and cumin seeds and, as they begin to sputter, tip in the dried chillies and curry leaves. Stir and fry for a few seconds. Add the turmeric and stir again.

Step 2

Stir in the shredded cabbage and fry well for 4–5 minutes, stirring continuously. Add the peas and a dash of water (if required) to create some moisture. Season to taste, then cover and reduce the heat. Cook for a further 3–4 minutes. The cabbage should be completely cooked, but still retain a slight bite.

Step 3

Turn off the heat, leave to rest for a few minutes, then garnish with fresh coriander and serve with dal and chapattis.