🇮🇳 Indian Vegetarian

Cabbage Aur Nariyal ki Bhaaji

Name: Cabbage Aur Nariyal ki Bhaaji
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Mustard Seeds; 2 sprigs Curry Leaves; 3 cups, shredded Cabbage; 1 tsp Red Chili Powder; 1 cup Grated Coconut

🇮🇳 Indian

Cabbage dry-tossed with coconut and curry leaves, the humble thoran of Kerala. Simple, spiced straight-talk food — no gravy to hide behind. Pile beside phulka and a bowl of cooled yogurt.

Prep 10 min Cook 18 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Mustard Seeds1 tsp
Curry Leaves2 sprigs
Cabbage3 cups, shredded
Red Chili Powder1 tsp
Grated Coconut1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Pat the cabbage dry and chop it into similar-sized chunks — dry surfaces brown better.
2
Heat oil in a wide kadhai and crackle cumin seeds; fry the onions till lightly golden.
3
Stir in ginger garlic paste and green chili; after a minute add the ground spices with a splash of water so they don't scorch.
4
Turn the cabbage through the masala with the grated coconut, clamp on a lid and let the steam work — check after 10 minutes.
5
Kill the heat, stir through the cilantro and the curry leaves, and rest five minutes before serving.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: Cabbage Poriyal Recipe\Patta Gobi Ki Sabji | Chennai's Famous Recipe \ Cabbage Poriyal With Coconut · on YouTube