Thursday, March 11, 2010

Kobi bateta nu shaak (Cabbage and potato vegetable)

As a kid, I did not like cabbage much, I used to call it cabbage-garbage. The potatoes were added so I would eat some of it at least.  Now I do eat cabbage, but I still like potatoes in it. It isnt in my top 5 still but this preparation is well liked by me and my family. 


1 small potato
1 medium sized head of cabbage
1 tablespoon oil
1/2 teaspoon jeera (cumin seeds)
1/2 teaspoon mustard seeds 
Pinch hing (asafoetida)
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon dhania jeera powder (coriander cumin seeds)
1/2 teaspoon sugar

Wash and peel the potato. Chop into small dice. In a wok, heat the oil and add the hing, jeera and mustard seeds. When they start to splutter, add the potatoes. Mix well and cover. Stir after every couple of minutes to assure even cooking. In the mean time wash and chop the cabbage finely. When the potatoes are cooked, add the cabbage to the potatoes and mix well. Cover and cook for 8-10 minutes on medium heat stirring at least twice in between. At this time most of the moisture will have cooked off and the cabbage will reduce in volume to almost half. Add the spices, sugar and salt and stir well. Cook for a minute. You can serve it now or if you like it extra cooked (like in the pic) cook for about 3-4 more minutes. Enjoy with rotis, curd and an Indian style salad.


Rachana Kothari said...

Cabbage This looks so simple and yummy:)

Sanjana said...

How authentic! I have lots of memories of eating kobi bateta nu shaak as a child. I loved it and I still do! :)

Jagruti said...

Kobi batata nu shaak I love it, specially with Gujarati daal..I add tomatoes as well..your looks just simply delicious!!

Meena said...

Love the have good variety in your recipes...first time on your blog...will be back soon!!!

Priya said...

I love this stir fry...goes prefect with rice and curd...fantastic!

Madhavi said...

Oh my fav subji, looks greatt. BTW are u Gujatratri ??

Miri said...

I love cabbage - but only when it is just steam cooked till tender and still green - finished with a sprinkling of grated coconut. My mom used to make it this way but for some reason I never liked it all yellow with haldi though I used to like the potato combination....


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