Spiritual Practice Directory
Atishaya Bazaar
Site Search
Site Map

Banana & Plantain
Brussel Sprouts
Cabbage (Below)
Dal & Lentil
Gourd & Pumpkin
Mixed Vegetables
Spinach & Greens



1 medium Cabbage
1 cup peas
1/2 tsp. Mustard seeds
1/2 tsp. Haldi (turmeric)
5 tbs. Ghee
1 tsp Chili Powder
Salt to taste

Wash and shred the cabbage. Heat ghee in a pan and fry the mustard seeds until they splutter. Add cabbage, salt, haldi, chili powder and peas. Cook on medium heat till the cabbage is tender.

Bandhakopi'r Ghanto

Cabbage 2 pounds, grated
Potatoes 2, diced
Peas ¼ cup
Cumin seed ½ tsp.
Bay leaf 3
Green chili 2
Turmeric powder ½ tsp.
Cumin powder 1 ½ tsp.
Coriander powder 1 tsp.
Red chili powder ½ tsp.
Ghee for frying
Butter 1 tbsp.
Salt to taste
Garam masala ½ tsp.
Sugar 1 tsp.
Tomato 1, diced
Almonds, 2 tbsp. roasted
Raisins (kishmish), 1 tbsp, soaked for 15 minutes

Heat a little ghee and fry the potato and peas, then set aside. Heat a little more ghee and fry the cumin seed, bay leaf, and green chili for a minute, then add grated cabbage, salt, and turmeric powder. Stir to mix well. Cover with a lid and cook on medium heat for 5-7 minutes. Add cumin, coriander and red chili powder. Stir to mix well. Keep lid on and cook for 10 minutes on medium heat. Add potato, peas, almond, raisins, sugar and stir. Add garam masala and butter. Stir well. Put on lid and cook on low heat till all the ingredients (especially, the potato) are cooked well.

Bengali Bandhakopir Dalna

1 lb cabbage, sliced finely
2 potatoes, cut in small cubes
2 tbsp ghee
1 tbsp turmeric
1-1/2 tsp green chili paste
1 tbsp ground cumin
1 tsp ground coriander
1 inch ginger grated
1 tbsp butter
2 bay leaves
1/2 tsp garam masala
Salt and sugar to taste
Chopped cilantro for garnish (optional)

Fry cubed potatoes in hot ghee until lightly browned. Remove from ghee and set aside. To the hot ghee add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes. Remove cover. Add the turmeric, chili paste, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage. The cabbage should be nearly cooked at this stage. Add 1/2 cup water and add potatoes. Adjust salt and add sugar to taste. Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan. In a frying pan, heat butter. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna. Stir the cabbage and remove from heat. Garnish with chopped cilantro. Don't cook the cabbage for more than 5 minutes, as the sulphurs in cabbage double between minute 5 and 7 of cooking, causing undesirable digestive distress!

Bengali Bandhakopir Misti Dalna

2 cups Cabbage, shredded
Ghee for frying
½ Tsp Mustard Seeds
4 - Green Chillies, split
Salt to taste
6 Tbsp Grated Fresh Coconut
¼ cup- Milk
½ Tsp Flour
1-½ Tsp Sugar

In a little hot ghee fry the mustard seeds. Add Cabbage to it and then add salt. Cover and cook till almost done. Add 3 Tbsp grated coconut to it and also add green chillies to it. Mix together milk and flour and add this to the cabbage. Add sugar and sauté well till the milk gets absorbed in the cabbage. Again add 3 tbsp grated coconut to it and mix well. Serve hot.

Cabbage Curry

Mustard seeds 1 tsp.
Urad Daal 1 tsp.
Cumin seeds 1 tsp.
Green Chili 1
Mixed vegetables 1 cup
Cabbage 1 medium
Salt to taste
Turmeric, a pinch
Ghee for frying

Heat ghee and fry mustard seeds, Urad Daal, cumin seeds, and green chili. Roast for a few seconds. Add mixed vegetables and cabbage. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes, then cover and cook on low until done.

Kerala Cabbage Thoran

Cabbage, chopped - 3 cups
Turmeric powder - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Green chillies - 2 or 3
Fresh coconut - 1/2 cup
Urad dal - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Asofoetida, 1 teaspoon
Ghee for frying
Salt to taste

Fry the mustard seeds. When they pop, add the urad dal and curry leaves. Add the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five minutes. Crush the cumin seeds and add to the cabbage along with the green chillies and the coconut. Stir for a few more minutes and remove from heat.

Lemon Cabbage

1 cup cabbage, finely chopped
1 tbsp lemon juice
1 tsp sugar
3 green chilies, slit and chopped
1/4 tsp turmeric powder
2 tbsp chopped coriander leaves
Salt to taste
1 tsp mustard seeds
Ghee for frying

Heat oil in a pan and add mustard seeds. Once they crackle, add chopped cabbage, salt and turmeric powder. Cook for 3 - 4 minutes. Add sugar, stir and switch off the flame. Add chopped coriander leaves and lemon juice.

Maharashtrian Gobi

1 cabbage, shredded
1/2 coconut grated
1" piece ginger finely chopped
2 green chillies
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp dried mango powder
1/2 tsp cumin seeds
Ghee for frying

Heat ghee, splutter cumin seeds and lightly fry ginger and green chillies. Add the washed and shredded cabbage. Sprinkle with salt, chilli powder, turmeric powder and stir fry. When nearly cooked, stir in coconut, garam masala and dried mango powder and continue frying till tender.

Punjab Gobi Kadai

1 medium cabbage
4 Green Chillies, halved
2 sprigs Curry leaves
1 tbsp. Coriander leaves
2 tbsp. Coconut fresh scraped
1/4 tsp. Mustard seeds
1/4 tsp. Cumin seeds
1 tsp. Turmeric powder
1 tsp. Asafoetida
1/4 tsp. Amchoor powder
1 tbsp. Ghee
Salt to taste

Chop cabbage, wash, drain in colander. Should be about 2 to 3 cups on chopping. Sprinkle turmeric and salt on cabbage. Keep aside. Heat oil in kadai, add seeds, allow to splutter. Add green chilli pieces, curry leaves, and asafoetida. Add cabbage, cover, simmer one minute. Stir in tossing motion. Cover and cook on med. for 3-4 minutes. Remove lid, add amchoor, stir. Cook on high while stirring in between, to evaporate water. Add coconut, coriander, mix.