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Cabbage Capsicum Sabji
Ingredients
Oil - 1 tablespoon
Mustard seeds/Rai - 1 teaspoon
Cumin seeds/Jeera - 1 teaspoon
Asafoetida powder/Hing powder - a pinch
Green chili/Hari mirch - 1 slit
Ginger/Adrak - 1 teaspoon grated
Onion/Pyaz - 1 no long cut
Green Capsicum/Shimla Mirch - 1 no long cut (fine)
Turmeric powder/Haldi powder - 1/2 to 1 teaspoon
Cabbage/Patta Gobhi - 1 to 2 cups (fine long cut)
Salt - to taste
Red chili powder/Lal mirch powder - 1 teaspoon
Lemon juice - of 1/2 lemon
Coriander leaves - to garnish
Instructions
1. Heat oil in a wok/kadhai. Put the mustard seeds, cumin seeds, asafoetida powder, slit green chili, grated ginger, onion and capsicum. Saute well on high flame.
2. Then, put the turmeric powder, long cut cabbage, salt to taste and red chili powder. Mix well. Cover and cook on medium flame for 1 minute.
3. Open the cover after 1 minute, and mix well. Turn off the gas flame. Squeeze the juice of half lemon and garnish with coriander leaves.
4. The Cabbage Capsicum Sabji is ready to be served.

Cabbage Capsicum Sabji is a healthy and nutritious dish.

Cabbage Capsicum Sabji is a different type of sabji preparation than the regular one. Usually, cabbage sabji preparation requires tomato and potato. Here, capsicum is used along with cabbage. The fine long cut cabbage and capsicum helps to keep it crunchy and makes it tasty. It tastes great with hot roti or paratha. Even, beginners can try making this dish. So, try this recipe and let us know your feedback in the comment section.

Tips and suggestions by the Chef:-
In place of lemon juice, you can use dry mango powder.
You can use this dish as a filling for sandwich, besides serving with roti or paratha.
Keep the vegetables crunchy while cooking, by roasting on high flame.
Do not overcook the vegetables.

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#pattagobhikisabji #rozkisabji #sabji

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