Cabbage bhaji

By | May 9, 2016

I’m posting another recipe in Operation Learn to Cook Like Mom (and Occasionally Other Amazing Cooks I’m Related To). I learned this cabbage dish recently while staying with my aunt. She is the superheroine that makes the pav (POW!) bhaji recipe I posted.


IMG_20160328_184448 (1)

Chopped ingredients.

Ingredients

  • 3/4 head of cabbage
  • 1/2 large onion
  • 4 thai hot peppers
  • 1 cup of peas

Spices

  • 1 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 1/4 tsp turmeric

DirectionsIMG_20160328_185011

  1. Dice the cabbage, onions and peppers.
  2. Pour some oil in a pan on a stove over medium heat.
  3. Add in the cumin and mustard seeds.
  4. Add in the peppers and onions.
  5. Let cook, stirring occasionally, until the onions are translucent.
  6. Add in the turmeric, cabbage and peas.
  7. Add salt to taste (a couple of pinches of salt is my taste).
  8. Cook covered on medium heat for 10 minutes.
  9. Enjoy with Basmati rice.
  10. And peanut chutney and thecha and yogurt.
  11. My aunt gets annoyed when I do step 10, but I refuse to defend my love of those three masterpieces.

Acceptable Alterations

  1. My mom doesn’t add onions.
  2. Or peas.
  3. She also doesn’t cover the pan and cooks it on high heat in a nonstick pan.

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Dinner!

Peanut chutney, cabbage bhaji, yogurt, fresh veggies and chappati. I’ll write about chappati eventually.

 

 

The superheroine and I visiting the cherry blossoms in the District of Columbia

The superheroine and I visiting the cherry blossoms in the District of Columbia

Price: $1.01

  • 3/4 head of cabbage – $0.75
  • 1/2 large onion – $0.07
  • 4 Thai hot peppers – $0.15
  • 1 tsp cumin seeds – $0.02
  • 1/4 tsp mustard seeds – $0.01
  • 1/4 tsp turmeric – $0.01

10 thoughts on “Cabbage bhaji

  1. Linda

    This sounds great, also happy to have the link to peanut chutney, which must be fab! Thanks so much!

    Reply
  2. Will

    Awesome. This slooks like one of my favorite dishes from a little mom and pop place I used to frequent during my undergrad. I like the way you have broken out the costs. Do you recommend buying mustard seeds in bulk?

    Reply
    1. Thriftygal Post author

      I recommend buying all the spices in bulk and at an ethnic grocery store. It’s insanely cheaper that way.

      Reply
  3. Anita

    I am not a big cabbage eater, but I want to try this dish. It sounds great. Please do teach us how to make chappati. A Kenyan girl once taught me, in Kenya no less, but I didn’t write it down!

    Reply
  4. Aileen Hampton

    I’m also interested in learning how to make chapati/roti! Can you also explain how they are related to pocket pitas?

    Reply

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