Kobhi Kanda Paat Bhaaji (Cabbage with Green Onions)

Bhaaji means any vegetable in Marathi (an Indian language). Here, I have mixed Cabbage and Green Onions. This is a typical Maharashtrian dish which I have learned and tweaked over the years. Typically, towards the end, the recipe calls for adding Gram Flour (Besan) but my hubby and I both love it without the Besan. But, I did use Besan in the Zucchini wafers. Both recipes are listed below.

I. Cabbage and Green Onions Veggie

Ingredients:
3 cups finely chopped cabbage
2 cups chopped green onions (keep the onions part ie the bulb aside)
3/4 tsp mustard seeds
1/4 tsp turmeric
Dash of asofoedita
1 green chilli (or more)
3 kokums
1 cup finely chopped onions
Dash of sugar
1/4 tsp each of cumin powder, coriander powder, chilli powder, turmeric
Salt to taste

Method:

Heat some oil in the pan (Use a wok or a flat and wide pan). Add the mustard seeds - let it sputter. Add couple squirts of asofoedita. Add green chilli and kokum followed by turmeric. Add finely chopped onions as well as the onion part (finely chopped) of the green onoins. Sautee until translucent but a little bit on the brown side. Ofcourse do not let it burn. Now, add the cabbage. Mix well and sautee till the cabbage is almost but not fully cooked (about 3 to 4 mins). Dont overcrowd the pan because the key to this recipe is to get that stir-fryish slightly burnt look. If you use a small pan or a narrow sauce pot, this recipe will taste completely different. I guarantee it. Okay, back to the recipe. Now, add some sugar and keep sauteeing (this will carmelize the cabbage a little bit further giving it the kind of look and taste we are going for). At this stage,drizzle some oil in the pan. Add all the spices - cumin powder, coriander powder, turmeric powder (you can skip this if you want), and red chilli powder. Add the green onions and continue sauteeing as though you were stir-frying for another 3 minutes or so. Check if cooked, adjust seasonings to taste, and add salt to taste. Serve with hot fulkas.