Cabbage Coconut Sabzi

This is a very simple sabzi flavored mainly with freshly ground coriander seeds, coconut, and dried red chillies. I usually serve it with rice and sambar or with plain rotis and dal. I also go a little heavy on the coriander seeds as I just love their fragrance and texture.

Prep Time20

Cook Time10

Course: Curry, Sabzi

Cuisine: Indian

Keyword: cabbage, coconut, coriander, curry, red chillies, sabzi

Servings: 4 servings

Author: Madhavi

Instructions

Preparing the cabbage

Cut a cabbage head in half and then in quarters.
Thinly slice or chop approximately 2 cups of raw cabbage with a knife and place it in a colander.
Rinse thoroughly under running water and let drain.

Roasting the spices

Heat a pan and add:
1 tbsp coriander seeds
2 dried red chillies
Sauté till the seeds are warm and release their earthy aroma.
Remove from the pan and place the seeds and chillies in a mortar or on a chopping board.
Allow to cool a bit and then coarsely crush the spices with a pestle or with a rolling pin.

Making the sabzi

Heat 1 tbsp oil in a pan
Add 1 tsp mustard seeds, cover the pan and allow them to sputter and crackle.
When the mustard seeds are done crackling, remove the lid and add
1 tsp cumin seeds
1/4 tsp asafetida
6-7 fresh curry leaves if available
Then add the crushed coriander seeds and red chillies and sauté the tempering for 10 seconds.
Then add the washed and drained cabbage
1/2 cup fresh or frozen grated coconut
1.5 tsp salt
Mix everything gently, cover and turn the heat to low.
Let the sabzi cook on a low flame, stir every 3-4 minutes.
When the cabbage is done, it will become transparent, bite into a piece to check that it is soft. Approximately 8-10 mins.
Turn off the heat and let stand for a few minutes.
Serve hot with rice, dal or sambar or with hot rotis.