Sometimes a bhaji is a kind of fritter like the Indian pakora, but it can also be a dry vegetable curry. All kinds of vegetables can be made into bhajis, especially cauliflower, okra, green beans, eggplant, or spinach. This bhaji, from the Baghdadi community of Bombay (present-day Mumbai), is simply made with cabbage, but some cooks like to add potatoes or peas. It is usually served with rice and dhal (curried lentils) on the side.
Chiot’s Run via Flickr
- 3tbsp peanut oil or coconut oil
- ½tsp mustard seeds
- 3 or 4green chili peppers, to taste, de-seeded and finely chopped
- 3 or 4garlic cloves, finely chopped
- 1tsp turmeric
- 1tsp ground cumin
- 5 or 6curry leaves (optional)
- 1 cabbage (about 1 1/2 lbs.), shredded
- ¾cup canned plum tomatoes, chopped
- 2 or 3tbsp cilantro, finely chopped, to garnish
Yield: Serves 4
- Step 1
Heat the oil and add the mustard seeds. Cook over a moderate heat until they start to pop. Add the garlic and chili peppers and cook for 1 minute. Add the turmeric and curry leaves. Stir in the cabbage, then cover and simmer for 15 minutes. Add the tomatoes and cook for a further 5 to 7 minutes or until the cabbage is tender and the sauce is reduced. Season with salt and serve hot, garnished with cilantro.