Cabbage Bhaji (Dry Cabbage Curry)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 304.9
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 212.3 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 10.2 g
- Protein: 12.4 g
View full nutritional breakdown of Cabbage Bhaji (Dry Cabbage Curry) calories by ingredient
Introduction
You can use any green leafy veg instead of cabbage and you can add a ½ cup of frozen peas towards the end (but add them in to your count yourself because as it's optional I haven't) You can use any green leafy veg instead of cabbage and you can add a ½ cup of frozen peas towards the end (but add them in to your count yourself because as it's optional I haven't)Number of Servings: 1
Ingredients
-
Cabbage, fresh, 250 grams
Canola Oil, 2 1tsp
Cumin seed, 1 tsp
Coriander, ground, 1 tsp
Turmeric, ground, .3 tsp
*Red Chillies (1 chillie), 3 serving
*Lemon Juice, .5 lemon yields
Onions, raw, 1 medium (2-1/2" dia)
Gram flour / lentil flour (1/4 cup or 4 tbsp), 1 serving Salt to taste
Tips
Serve with rice or chappati.
Directions
Wash and shred cabbage.
Chop onion finely.
Deseed chillies (unless you want it hot).
Finely chop chillies.
(if you don't have fresh about a level teaspoon of dried crushed is fine instead)
Heat the oil in a wok, pan or karahi - add the cumin seeds and wait unti they start to pop.
Add the other spices and salt.
Stir for a few seconds.
Add the chillies and onion.
Cook for 2 minutes maximum.
Add the shredded cabbage.
Cook covered for 15 minutes (no water added or needed as cabbage is full of water anyway)
Sprinkle all the Gram/Lentil/Besan flour though a sieve of flour duster onto the cababge.
Stir thouroughly.
Add lemon juice
Cover and cook for a further 5 minutes.
Turn heat off. Dish shul look dry adn leaves should be seperate not mushy.
Serving Size: 2 good sized servngs
Number of Servings: 1
Recipe submitted by SparkPeople user ADOUGLASMHOR.
Chop onion finely.
Deseed chillies (unless you want it hot).
Finely chop chillies.
(if you don't have fresh about a level teaspoon of dried crushed is fine instead)
Heat the oil in a wok, pan or karahi - add the cumin seeds and wait unti they start to pop.
Add the other spices and salt.
Stir for a few seconds.
Add the chillies and onion.
Cook for 2 minutes maximum.
Add the shredded cabbage.
Cook covered for 15 minutes (no water added or needed as cabbage is full of water anyway)
Sprinkle all the Gram/Lentil/Besan flour though a sieve of flour duster onto the cababge.
Stir thouroughly.
Add lemon juice
Cover and cook for a further 5 minutes.
Turn heat off. Dish shul look dry adn leaves should be seperate not mushy.
Serving Size: 2 good sized servngs
Number of Servings: 1
Recipe submitted by SparkPeople user ADOUGLASMHOR.