Wednesday, October 19, 2011

Kobi Gaajar Shaak (Delicately Spiced Cabbage & Carrots)

This is a simple (and healthy), yet delicious vegetable that Gujaratis eat with rotis.  This is one of my favorite vegetable dishes from my childhood.  Something about the simplicity of it and the delicate flavors coming together without overburdening the cabbage just makes this so right.  Forget coleslaw!! This is how you eat cabbage and carrots!



















2 Tb Oil
1/4 tsp. Asofoetida (Hing)
1/2 tsp. Mustard Seeds
1/2 tsp. Cumin Seeds
1 head Cabbage, shredded
3 Carrots, shredded
1/4 tsp. Turmeric
1/4 tsp. Red Chili Powder
1 Tb Toasted Coriander Powder
1/4 tsp. Toasted Cumin Powder
Salt, to taste
1/2 Lime

Heat oil in large pan.  Add asofoetida, mustard seeds and cumin seeds and let sizzle for a few seconds.  Stir in cabbage and carrots.  Add turmeric, red chili powder, coriander powder, cumin powder, and salt.  Cook down, stirring often, until cabbage is wilted and carrots are tender.  Squeeze lime over the cabbage and stir.  Adjust seasoning as desired.  Serve hot with warm rotis or parathas.

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