Cabbage is an excellent source of vitamin C. I like this vegetable as it’s low in calories and high in fibre. It’s raining cabbage recipes here in my blog as I had bought a huge cabbage and it’s not getting over however hard I try ;) So don’t be surprised to find a couple of more appearances of this vegetable. I usually make a simple bland subzi out of cabbage. This time around I wanted a change, so dished out this spicy Upkari. ‘Upkari’ is a Konkani word which means subzi.
- ½ a cabbage (finely chopped)
- ½ cup peas (I used frozen peas)
- 1 medium sized onion (coarsely chopped)
- 1 green chilli (slit)
- 1 small tomato (finely chopped)
- 1 tsp ginger (slit length wise)
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tbsp tomato ketchup
- 5-6 curry leaves
- Juice of half a lemon
- coriander (finely chopped) to garnish
- 3 tsp oil
- Heat oil in a wok/kadhai and add the cumin seeds.
- When the cumin seeds start to crackle, add curry leaves, ginger, green chilli and sauté
- After a few seconds add onion and sauté till it is slightly golden brown.
- Next put tomato, peas and stir for about a minute.
- Add turmeric, garam masala, salt, mix well and sauté for about 30 seconds on a medium flame.
- Now add cabbage and mix well to fold in all the contents in the kadhai/wok, add ketchup and mix well again.
- Cover the kadhai/wok and cook the upkari till it is done. Keep stirring it occasionally.
- Once the cabbage and peas are fully cooked, switch off the flame and add juice of half a lemon and mix well.
- Garnish it with coriander leaves and serve it hot with roti/rice.
- If you prefer it less spicy you could adjust the measure of garam masala to suit your taste buds.