Sep 15, 2013

Bund Gobi and Matar (Cabbage and Peas)

I previously posted a recipe, way back when, for Bund Gobi, a.k.a. Indian-style cabbage. There is something very satisfying about Indian cabbage. I’m not sure if it’s the combination of spices with the sweet cabbage (yes, cabbage takes on a natural sweetness when cooked!) or what it is, but I absolutely cannot get enough of this dish when I prepare it. This time I added peas (matar) and it was even more exquisite with the additional pops of sweetness.

As a cruciferous vegetable, cabbage has many health-promoting benefits. There is also a fair amount of turmeric in this recipe which has amazing anti-inflammatory properties. I love eating foods that heal…

Ingredients:

  • 1 medium-sized head of green cabbage
  • 1 tsp organic, cold-pressed vegetable oil (if your diet is completely non-oil, you can omit it, but see directions below on cooking instructions)
  • 4 fresh curry leaves
  • 1 TBS panchphoran spice mix OR substitute with 1 tsp mustard seeds, 1 tsp cumin seeds and 1 tsp fennel seeds
  • 2 tsp ground (or fresh) turmeric
  • pinch of asafetida (optional but it adds an amazing depth of flavor) 
  • 1 tsp date sugar
  • 3 cups frozen, thawed sweet peas

Directions:

  1. Thinly slice the cabbage and rinse it under cool water. Set aside.
  2. Heat the oil on medium temperature in a large pot with the panchphoran or seeds.
  3. Wait until the seeds start to pop a bit and then add the cabbage. Because you’ve rinsed the cabbage, the water that is left will sputter and sizzle when you add it to the hot pot, so do use caution.
  4. Stir the cabbage well to incorporate all of the ingredients.
  5. Add all remaining ingredients and stir well to combine.
  6. Turn the heat down to low, cover and simmer, until the cabbage is tender. Stir occasionally and add small amounts of water every so often, if needed to prevent sticking.
  7. When the cabbage is done, add the peas and stir well to combine. Heat until the peas are warm and serve immediately.

No-Oil Directions:

  1. Start with about 1 inch of water in a large pot.
  2. Turn heat to medium and add all of the ingredients, except the cabbage and peas. 
  3. Use a whisk to mix all of the ingredients well with the water.
  4. Add the cabbage and stir well.
  5. Turn the heat down to low, cover and simmer, until the cabbage is tender. Stir occasionally and add small amounts of water every so often, if needed, to prevent sticking.
  6. When the cabbage is done, add the peas and stir well to combine. Heat until the peas are warm and serve immediately.

Serves 6 as a side dish. Enjoy!

Healthy trails,

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