Bandh or Patta Gobhi or Cabbage is a popular vegetable in India. It is rustled up in various ways. The best method of all is a slow sauteing in butter until the cabbage releases its natural sweetness. Turmeric is the common flavouring that is added to it.
1 small cabbage (875 g-1 kg)
2 tbsps ghee or light vegetable oil
1½ tsps cumin seeds
¼ tsp ground asafetida (optional)
¼ tsp turmeric
1 tbsp finely chopped fresh ginger root
1 large fresh ripe tomato, chopped
2 green chilli peppers, seeded and chopped, or ¼ tsp cayenne pepper
2 tsps salt
1-2 tbsps coarsely chopped fresh coriander leaves (or substitute 1 tbsp dried coriander leaves)
Cut the cabbage into quarters and core out the stem from each quarter. Shred the cabbage into 6 mm thick shreds. Heat the ghee over medium-high heat in a large heavy-bottomed pan, preferably one with a non-stick surface. When the ghee is hot add cumin. When cumin turns dark brown (about 10-15 seconds) add ground asafetida, if you are using it, and imme¬diately add the shredded cabbage. Sprinkle turmeric over the cabbage and saute, turning and tossing rapidly until the cabbage is wilted (about 5 minutes).
Add ginger, tomato and chilli peppers or cayenne pepper, and continue cooking for an additional 5 minutes.
Add salt and 250 mlof hot water. Reduce heat to medium-low and cook the cabbage, covered, until it is tender and the water is absorbed into the vegetables (about 20 minutes).
Check and stir often while it is cooking to prevent burning. Fold in chopped coriander leaves, check for salt and serve.
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