Family Fridays #11 Cabbage Subzi
Today is our tenth family Fridays! Ketaki is here to share her family with all of you! She is a lifestyle blogger and has been such a loyal reader here! I'm so excited to introduce all of you to her and her family recipe!
Share a bit about the recipe and why it’s special to your family or your spouse/partner’s family.
This recipe is not special, but it's quintessential in the Mehta household. My husband adores cabbage and we make it every week for lunch. I can make it with my eyes are closed.
The days I make this subzi, my husband messages me with, "Yummy" or "Good Food."
Tell us a bit about your family and what makes them unique.
I am a Maharashtrian married into a Gujarati family. We are a small family consisting of my in-laws, my husband and myself.My family gives me constant support so I can pursue my career.
Despite all our differences, we share the love of food, especially my husband and I.
It has been almost two years since we were married and I have learned a lot from my MIL, especially making gujarati food. Now, I'm trying out my hand at baking and making chocolates too.
Recipe:
1 1/4cups of cabbage (chinese style or finely chopped according to preferences)
2 boiled potatoes (diced)
1 large tomato (diced)
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp kashmiri mirchi/chili powder(for color and a bit spice)
2 tsp turmeric powder
3 tsp coriander powder
3 tsp oil
3 tsp grated ginger
Salt according to taste
Take a large pot and add the oil. Let the oil heat up on medium heat. Put the cumin and mustard seeds and cook until it crackles.
Add the grated ginger and tomato . Let the tomato become soft and then put the cabbage in. Stir in the potatoes and add salt according to your taste.
Put a lid and let it cook for 5 mins on low or until the cabbage becomes translucent. Mix in the spices: kasmiri chili powder (Indian chili powder),turmeric powder and coriander power. Mix the veggies well.
After everything is combined, turn off the stove and cover the dish with a lid.
Serve hot with phulkas or chappatis.