Sunday, October 27, 2013

Bund Gobi / Cabbage Sabzi

We normally make this cabbage / bund gobi sabzi on weekdays for a packed lunch to take to work. Since this sabzi is made with an onion and tomato masala it goes well with chapati. and normally features on our menu once a week at home. Cabbage cooks quickly and hence it doesn't take much time to cook this sabzi. Cabbage, considered a humble vegetable, is rich in Vitamin C, Sulphur, Beta-carotene, Calcium, Magnesium and Potassium. It is also a good source of roughage which is essential for the good health of our digestive system.
Traditionally, cabbage is considered a cheap vegetable but is definitely not so, currently. With everyone talking about the price rise of onions the high prices of vegetables are being ignored. I am reminded of a sarcastic comment that in the olden days you took a purse of money to the market and bought a bagful of vegetables / fruits, today the reverse is true - a bagful of money gets you a purse of vegetables / fruits. Is this a normal cyclical occurrence that we are being led to believe or is it an artificially created shortage and price hike? Political parties do not seem interested in correcting the wrongs but instead want to utilize this situation to further their popularity. Is it difficult to establish - a farmer to market pipeline, good warehousing or stocking facilities across the country, good logistics to take products across the country or a clean disbursal system? Maybe it is, after all with all the intelligence that Indians are credited to have, we have still not managed to do any of this. Most of our intelligence is used in making wily moves so who has the time do anything constructive, right?
And now that I am done venting my frustration and ire, let's get back to making my humble Bund Gobi / Cabbage Sabzi.
Cabbage - 3 cups, tightly packed
Onion - 1
Tomato - 1
Turmeric pwd - 1/2 tsp
Red chilli pwd - 1 tsp
Coriander leaves - 1 tsp
Oil - 1 tbsp
Salt as per taste
Chop the cabbage, wash it and then drain and keep aside. Chop the onions and tomatoes and keep aside.
Heat a kadai or pan and add the oil. When the oil is hot, add the chopped onions and sauté till light golden then add the chopped tomato and fry. Once the tomatoes have softened add the turmeric and red chilli powder and sauté. And add the chopped cabbage and salt and mix well till the cabbage is coated with the onion tomato mix. Do not over cook the cabbage it tastes horrible. Cover and cook till the cabbage is cooked. Add the coriander leaves and stir it in. Take off the heat.
Take it into a bowl and serve.
Variation to the above sabzi
Add chopped potatoes to this sabzi for a change. Add 1 cup chopped potatoes just after adding the turmeric and red chilli powders and cover and cook till half done. Then add the chopped cabbage and follow the instructions like above.
What I did was, added two small eggplants / brinjals chopped to the sabzi since I did not want to go bad in the refrigerator.  

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