Kobi Nu Shak (Cabbage Curry)

This morning I had this sudden craving for some curry bhatt. I have no idea where it came from, but I could literally taste the curry bhatt with mango chutney in my mouth, and I just had to have it tonight for dinner. I had plans to make something else, but that will have to be put off for another day. With kobi as the only veggie in the fridge, we will be having a nice Gujarati meal tonight. Here is the recipe for the kobi nu shak.

1 medium sized head of cabbage, chopped or shredded
1 onion, chopped
3-4 green chilies, ground into paste
3-4 cloves garlic, crushed
1 tsp mustard seeds
1/2 tsp salt
1/4 tsp turmeric powder
Pinch of asafoetida powder
1/2 tsp red chili powder
1 tsp coriander powder

1. Chop the cabbage into long thin strips. Keep aside.
2. Heat oil in pan. Add in the mustard seeds and allow them to pop. Then add the asafoetida, garlic-green chili paste. SAutee for about 30 seconds.
3. Add in the onions and sautee until soft and golden brown. Also add the turmeric powder.
4. Finally, add the cabbage, salt, red chili and coriander powders. Mix well. The cabbage will reduce in volume. Let cook for about 5-10 minutes depending on how crunchy you prefer your cabbage. Serve hot with roti or as a side dish with curry bhatt!

You can also add veggies to the shak, like frozen peas, bell peppers or carrots. It's pretty quick and easy. In fact, the hardest part is chopping the cabbage!Bhavnesh is not normally a fan of cabbage, but he gave this one 4 stars!