November 26, 2007
Bandhakofi (Cabbage) Tarkari
Cabbage Tarkari is a simple vegetable dish to make, after you have finished cutting the cabbage that is! My mom makes it quite regularly during winter from cabbage grown in vegetable garden. Somehow mine always turned out a little lacking. I asked my mom what her secret was and was determined to try it again... soon. So when I found some small cabbages at the Farmer's Market, I decided to try my hand at cooking Bandhakofir Tarkari.
My Phisi would also add shrimp in the sabzi and it adds another layer of taste and texture. Since I couldn't add shrimp I sauted some Tofu and added it in and both Aswin and I enjoyed our new version of Tofu Cabbage sabzi.
2 small cabbages or 1 medium
3/4 cup peas (I used frozen)
1 cube ginger- grated
1 tspoon cumin seeds
pinch of mustard seeds
1/2 tspoon turmeric powder
1/2 tspoon coriander powder
2 green chillis
pinch of asafoetida
1/2 cup water
2 tbspoon oil
1/4 cube Tofu - cut in small cubes
Salt to taste
Cut the cabbage in small strips. Set aside.
Saute the tofu till the Tofu becomes golden brown. Keep it aside.
Heat half of the oil and temper it with asafoetida, cumin seeds, mustard seeds, and green chillis.
Add the grated ginger and then add the chopped cabbage. Add the turmeric powder, coriander powder and let it cook on closed lid for 2-3 minutes.
Then add the peas, water and let it cook for 7-8 minutes till the cabbage is almost cooked. Then add salt, tofu and let it cook on closed lid for another 2-3 minutes.
Once all the water has disappeared, add about 1 tspoon oil and lightly saute it and mix well. Serve warm.
We enjoyed ours with spinach dal and parathas. This is my entry to Sunita's Think Spice... Ginger event. I hope she will accept my late entry!