CABBAGE, PEAS & POTATOES STIR FRY
A food group in which I am a member had "Recipes from Gujarat" as a theme. When we had this the last time, I had made Khaman Dhokla, so I wondered which dish I could prepare when I remembered this simple yet delicious dish called "Kobi, Vatana, Bateta Nu Shaak" after it's main ingredients (Kobi being Cabbage, Vatana being Green Peas, Bateta being Potatoes with Shaak being the word for a vegetable dish or subji as it is popularly called.)
This is a simple to make dish which I learnt when we lived in Gujarat. We usually have it with rotis/chapattis, but it can also serve as a side dish with rice and dal.
Ingredients:
In a thick-bottomed kadhai, heat oil on medium heat.
Once it it hot, add mustard seeds, when it splutters, add cumin seeds and let them sizzle
Next add the chopped green chillies and curry leaves.
Saute for 1/2 minute
Add asafoetida and turmeric powder
Stir and add the cubed potatoes and green peas because they take more time to cook than the cabbage
Mix well
Add salt, coriander powder and chilli powder
Cover the kadhai and cook for 5-6 minutes stirring now and then to prevent it from sticking to the bottom of the kadhai
Lastly, add the shredded cabbage and mix well
Continue to cook covering the dish for another 5-6 minutes till all the vegetables are fully done,
Serve hot with rotis, chapattis or as a side dish with rice.
A food group in which I am a member had "Recipes from Gujarat" as a theme. When we had this the last time, I had made Khaman Dhokla, so I wondered which dish I could prepare when I remembered this simple yet delicious dish called "Kobi, Vatana, Bateta Nu Shaak" after it's main ingredients (Kobi being Cabbage, Vatana being Green Peas, Bateta being Potatoes with Shaak being the word for a vegetable dish or subji as it is popularly called.)
This is a simple to make dish which I learnt when we lived in Gujarat. We usually have it with rotis/chapattis, but it can also serve as a side dish with rice and dal.
Ingredients:
- Cabbage, shredded, 3 cups
- Potato, medium size, cubed, 1
- Green Peas, 1/2 cup
- Oil, 1 tbsp
- Mustard seeds, 1/4 tsp
- Cumin seeds, 1/2 tsp
- Green chillies, finely chopped, 2
- Curry leaves, a sprig
- Turmeric powder, (Haldi), 1/2 tsp
- Asafoetida (Hing), a large pinch
- Coriander powder, 1/2 tsp
- Chilli powder, 1 tsp, or as per taste
- Salt, to taste
In a thick-bottomed kadhai, heat oil on medium heat.
Once it it hot, add mustard seeds, when it splutters, add cumin seeds and let them sizzle
Next add the chopped green chillies and curry leaves.
Saute for 1/2 minute
Add asafoetida and turmeric powder
Stir and add the cubed potatoes and green peas because they take more time to cook than the cabbage
Mix well
Add salt, coriander powder and chilli powder
Cover the kadhai and cook for 5-6 minutes stirring now and then to prevent it from sticking to the bottom of the kadhai
Lastly, add the shredded cabbage and mix well
Continue to cook covering the dish for another 5-6 minutes till all the vegetables are fully done,
Serve hot with rotis, chapattis or as a side dish with rice.
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