Kobi Chi Peeth Perun Bhaji | Cabbage Besan Sabji
Kobi Chi Peeth Perun Bhaji is a typical Maharashtrian-style recipe prepared by sprinkling roasted besan (gram flour) over the cooked kobi (cabbage) which is infused with basic spices.This is a vegan, beginner-friendly, diabetic-friendly, nutritious, protein-rich sabji recipe that can also be packed for a lunch box.This is an easy everyday kind of vegetable that pairs best with rice bhakri, roti, phulka or poori.
Ingredients
- 300 grams Cabbage, thinly shredded
- 1 Onion, thinly sliced
- 4-5 tablespoons Besan (Gram Flour)
- 1 teaspoon Mustard Seeds
- 1/4th teaspoon Hing (asafoetida)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Sugar
- Salt to taste
- 2-3 tablespoons Oil
Instructions
- In a nonstick kadhai heat oil and add mustard seeds, let them splutter. Add hing (asafoetida).
- Add thinly sliced onions. Saute for 3-4 minutes. Once the onions are sauteed add thinly shredded cabbage.
- Mix onions and cabbage together. Cover and cook the vegetable for 5 minutes stirring occasionally.
- Add salt and half a teaspoon of sugar. Sugar helps balance the flavour of this sabji.
- Add red chilli powder, turmeric powder, jeera powder (cumin powder), and coriander powder, mix well.
- Add 3-4 tablespoons of water. Cover & cook till cabbage is 90% done. Stir occasionally.
- Once the cabbage is 90% done, use a sieve (strainer) & sprinkle besan over the cabbage and mix well.
- Check for seasoning. Cover and cook the vegetable until the rawness of besan fades away and the cabbage is well cooked.
- Lastly, add finely coriander leaves and mix.
- Kobhi Chi Peeth Perun Bhaji - Cabbage Besan Sabji is ready to serve.
- Serve hot with a bhakri or chapati or any flatbread of your choice. This sabji also makes a perfect side dish with varan bhat (dal rice).
