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Cabbage sabzi Maharashtrian style
Cabbage sabzi Maharashtrian style recipe is super easy and a delicious way to make the everyone to eat this healthy cabbage. Cabbage is a rich source of beta-carotene, Vitamin C, and Fiber.
Course
Side Dish
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
people
Calories
130
kcal
Author
Sujatha Muralidhar
Ingredients
2
teaspoon
vegetable oil
¼
teaspoon
black mustard seeds
¼
teaspoon
cumin seeds
¼
teaspoon
asafoetida
4
green chili
/serrano pepper
½
teaspoon
turmeric powder
2
cup
cabbage
shredded
¼
cup
water
¾
teaspoon
salt
or as required
3
tablespoon
chickpea flour
besan
2
tablespoon
coriander leaves
/cilantro
Instructions
Heat oil to a pan followed by black mustard seeds and cumin seeds. Wait till mustard seeds splutters.
Now add asafoetida and green chilies. Saute until asafoetida is fragrant.
Turn to low heat, add turmeric powder and toss in the oil for a second.
Then add shredded cabbage, water and salt.
Cover the pan with the lid and simmer the heat. Cook it till cabbage becomes soft and tender, by stirring occasionally.
Add chickpea flour and cook uncovered until the cabbage becomes dry.
Finally garnish with chopped coriander leaves and serve hot.
Notes
Watch carefully while cooking, as it should not get burnt anywhere.
Serve it with roti, parathas along with a chili powder drizzled a cup of curd.
Nutrition
Calories:
130
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Sodium:
1198
mg
|
Potassium:
295
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
174
IU
|
Vitamin C:
47
mg
|
Calcium:
55
mg
|
Iron:
2
mg