Vegetable Kobi Nu Shak

Today, we are having Vegetable Kobi Nu Shak, which is basically a curry starring cabbage along with carrots, peas and bell peppers. I made the simple Kobi before, and here is the "Vegetable" version ..

2 small heads of cabbage
1 small onion, chopped finely lengthwise
1 green bell peppers, chopped in fine 2' long strips.
1 cup frozen peas
1 carrot, chopped in fine 2' long strips
1 tsp coriander powder
1 tsp red chili powder
1 tsp garlic paste
1 tsp green chili paste
1 tsp ginger paste
1/2 tsp turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder
Salt to taste
Sugar to taste (optional)
Chopped cilantro for garnish
Shredded coconut for garnish

1. Heat oil in pan. Add mustard seeds and cumin seeds and allow them to splutter fully. Then add the asafoetida powder, green chili paste, garlic paste, ginger paste and onions. Sautee onions until translucent.
2. Add the peas and carrots first since they take longer to cook. Stir fry for about 2 minutes. Then add in the cabbage and green peppers next and continue to sautee. Add turmeric powder and salt and reduce heat t0 medium. Close lid and allow to cook for about 5 minutes.
3. Stir the cabbage and veggies. Add the coriander powder and red chili powder and allow to finish cooking on low heat for about 5 more minutes.
4. Shak is done when the cabbage and veggetable are tender. Garnish with chopped cilantro and shredded coconut and serve hot with roti and your favorite pickle (mango or lemon).

Bhavnesh liked the cabbage dish last time, and he loved it again this time with the vegetables. We both gave it 4 Stars!