Products
Cabbage With Peas (Bund Gobi And Mater)
January 12th, 2009 filed under Dry Vegetables, Subji (Vegetables), Vegan
Bund gobi with matar is a delicious main dish with mild spices, which is a nice compliment to any meal, simple and easy recipe to make.
Serves 3 to 4.
Ingredients:
- 4 cups of cabbage slice into fine long shreds (discard the stalk and thick stems)
- 1 1/4 cup frozen peas
- 2 tablespoons oil
- Pinch of asafetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon mustard seeds (rai)
- 2 green chilis half the way slit
- 1/4 teaspoon ground turmeric (haldi)
- 1/4 teaspoon cayenne pepper (lal mirch)
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 tablespoons chopped cilantro (hara dhania)
Method:
- Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.
- Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.
- Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.
- Next add the lemon and cilantro.
- Serve hot.
Hello Manjula-ji,
Tried this recipe of yours and we liked it a lot..very simple and yet so flavourful…
adding cilantro does bring a lot of flavour to cabbage !
thank you
Hare krsna Mataji,
Thanks to your site. Now, I have learned how to cook for Krsna the Vedic way.
May you live long!
Haribol!
I missed a word…..*Usually most people don’t use those cups
Hi Manjula,
I wish you were my mom! Thank you for sharing your delicious healthy recipes!
I made this dish tonight for my husband & I, we loved it! We managed to eat all of it & can’t wait to make it again! Thank you Manjula!
Namaste Manjula,
I love Cabbage and I tried this receipe – it turned out very well. Thanks so much .I guess the addition of peas and sugar made a big difference in the taste. Another great production. Thanks. Monica
Thank you for your wonderful recipes and instructions. Keep up the excellent work.
I was just wondering, would this recipe still work if I replaced the peas with chick peas (chana)?
Thanks.
It should work
Since some canned chickpeas are fairly firm out of the can, you may want to boil them seperately to soften them a little more before adding to the cabbage. Your choice, just a thought if you don’t want the chickpeas to be too firm mixed with the soft cabbage.
Flavor wise, it should taste good as I have done this in the past too. It’s a good way to add protein to the dish!
Namaste Auntie,
Your website and vidoes are excellent for men like us doing self cooking & surving. They give us and make us understand the
nuances of the cooking a dish. Recipe with visuals = Excellent…… You are the best Auntie.
With regards,
Hi Auntie,
In Cabbage SAMBHARO, What happens is when you cook cabbage, it relieves lot
of water so what is the solution? I want like real SAMBHARO , We eat in INDIA.
Thanks.
What does “sambharo” mean? Do you have the word in English or Hindi?
If you want the cabbage to be drier, remove the lid after it is cooked and allow the steam to escape. After a few minutes, it will be dry – just remember to stir it so it doesn’t burn on the bottom.
I love cabbage. Thanks for the tip Jaya.
When you cook for your family normally, do you measure everything out into those tiny cups? Where did you get the little cups? I’ll make this dish soon. We eat a great deal of cabbage and dal in winter.
Kathryn, Usually most people don’t those cups, however I have a tiny measuring spoon that helps as well. The measurement of masala usually depends on YOUR taste and preference. When it comes to adding masala’s a little more or a little less doesn’t really change the recipe much.