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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.
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Manjula,
Thank you so much! We are so fortunate to have this wonderful food and to have your excellent preparation demonstrated for us.
- Chana
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Manjula Aunty,I really look up to your simple logic and the tips on practically everything in your website.
Please tell me how sugar helps the cabbage -peas dish. Further most dishes I come across call for sugar to be added after the cooking while this one asks for it to be added along with the salt itself.
Hi Manjula,
I love to cook and I have been learning to cook Indian food since I moved to (England from the US) to marry. Like many Britons, my husband loves Indian food (but I had only tried this cuisine a few times). I have since fallen in love with Indian food! I especially love the way I can cook for a lot of people (just by increasing the number of dishes I cook) and how everyone always seems to enjoy themselves. I even cook for my Indian friends from time to time (in exchange for some cooking tips and recipes from them, of course!).
Tonight my husband Steve made a vegetarian pilau with peas and potatoes. I had a cabbage in the fridge so I dashed to the computer to look for a recipe for cabbage. I found your “Bund gobi with matar” recipe (and video). I must say, being able to watch the video before cooking the dish is fantastic! I had the dish on our dinner table within the hour. We loved the dish – it went perfectly with our pilau and a tarka daal I made. Fantastic! Thank you so much! I will be visiting your website and blog often! Keep up the good work.
Best wishes for 2010, Lisa
I have only been cooking Indian dishes for about 2 years and I still have trouble chosing what will be a good dish to serve with it.
I especially love the way you tell what other dishes you will serve with your recipes. You are appreciated!
Rachel
hi aunti
how r u.i got 2 years son.which is always playing and does,nt want to eat anything at all.pls give me any recipies so i can feed him well
can you add garlic to these recipes? you dont use garlic in your dishes is this optional or just the traditional way of making gujarati shaks
I love this dish and would always get it at my favorite Indian restaurant but lately they haven’t had it on their buffet. I was delighted to find the recipe here. I made it for dinner tonight and it was delicious. I followed the recipe exactly except I didn’t have any asafetida. The next time I make it, I am going to add the frozen peas during the last 5 minutes or so of cooking so they will stay bright green.
Wow, I made and it was real quick and delicious!
This is one of my favorite dishes. It’s so quick and simple, yet so delicious. I don’t care for frozen peas, so when I don’t have fresh ones, I usually just leave them out and use only one tablespoon of oil. I also usually core, seed and quarter the green peppers lengthwise, adding them at the same time as the cabbage instead of leaving them whole and adding them earlier. Western cooks can substitute garlic powder if asafetida isn’t available.
Wow, I just made this and it is really wonderful and delicious!