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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
- 2 cup cabbage shredded
- 2 tsp cooking Oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/4 tsp asafoetida
- 4 green chili Serrano pepper
- 1/2 tsp turmeric Powder
- 3/4 tsp salt or as required
- 3 tbsp chickpea flour besan
- 2 tbsp coriander leaves /cilantro
- 1/4 cup water
Heat oil to a pan followed by mustard seeds and cumin seeds. Wait till mustard seeds splutters.
Now add asafoetida and green chilies. Saute until asafoetida is fragrant.
In slow flame, 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 flame. 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.
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.
Calories: 133kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Sodium: 939mg | Potassium: 585mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1135IU | Vitamin C: 92.8mg | Calcium: 109mg | Iron: 1.9mg