Cabbage, often overlooked, takes center stage in this vegan delight that hails from the heart of India. In this recipe, cabbage is elevated to a new level, bursting with flavors and spices that will leave you craving for more.
The magic of our Vegan Kobi Bhaji lies in its simplicity and the careful selection of spices. This dish is a harmonious blend of earthy cabbage, aromatic spices, and a rich tomato-based sauce. It’s a shining example of how plant-based cooking can be both delicious and satisfying.
This Recipe is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Ingredients For Vegan Kobi bhaji Recipe
- Cabbage – shredded – 2 cups
- Cumin seeds – 1 TSP
- Mustard seeds – 1 TSP
- Urad dal – 1 TSP
- Green chillies – 3-4 slit in between length wise
- Vegetable oil 1 TSP
- Curry leaves – 3-4
- Hing powder – 1/4 Tsp
- Turmeric powder – 1 TSP
- Salt to taste
Method
- Heat a Pan on medium flame. Once hot add oil.
- Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.
- Add urad dal and saute till it turns brown
- Add green chillies once they fry add curry leaves.
- Add turmeric powder and shredded cabbage and mix well.
- Add salt and mix well.
- Cover and let it cook for a 2-3 minutes. Cabbage does not take long to cook . Make sure it does not over cook. Garnish with finely chopped cilantro.
