kobichi bhaji | maharashtrain style cabbage sabzi recipe

kobichi bhaji vegetarian recipe

kobichi bhaji recipe with step by step pictures – this is a Maharashtrian style cabbage sabzi made using besan or chickpea flour.

Imagine this; you enter the kitchen to prepare a meal, open the fridge and all you see is a cabbage head sitting in there. It’s nothing but cabbage and some chilies and cilantro that you are left with. This happens to so many of us as we approach the next vegetable shopping day.

Wouldn’t it be fun if we could cook every kind of vegetable in a simple manner that’s delicious at the same time? I know; that would be awesome. I am constantly looking out for such recipes that can utilize the one or two vegetables left behind. Today I am sharing the recipe of kobichi bhaji (कोबीची भाजी रेसिपी) that has been cooked with some besan or chickpea flour.

Cabbage is called patta gobi in Hindi and kobi in Marathi language. This kobichi bhaji is my Mum-in-law’s recipe and belongs to the Maharashtrian cuisine. No wonder this cabbage bhaji recipe is so easy, quick and wholesome.

What I like the most about this recipe of kobichi bhaji is the nutty aroma of chickpea flour and the fullness of groundnut oil. This recipe would taste good if you cook it in vegetable oil, canola oil or sunflower oil. But it will turn out splendid if you use the filtered groundnut oil. Please do not use refined groundnut oil because that one barely has any flavor.

cabbage’s nutrition facts and health benefits

Cabbage is rich in potassium and fiber. It’s an abundant source of vitamins, especially Vitamin C and Vitamin K. Besides, it also has Vitamin A, and Vitamin B-6 and small quantities of minerals like iron, magnesium and calcium too.

Cabbage is a brain food. It’s good for the nerves and helps build resistance against Alzheimer’s. The sulfur in cabbage is good for the health of skin, hair and nails. Besides, cabbage helps maintain a healthy blood pressure and blood sugar levels, which is ultimately beneficial for the heart.

how to make sauteed kobichi bhaji

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kobichi bhaji recipe | how to make maharashtrian style cabbage bhaji
 
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kobichi bhaji is a simple, quick and easy lunch recipe. the kobi or cabbage is cooked with besan/chickpea flour. serve this kobichi bhaji with chapati and some varan bhaat with ghee on the side for a delicious and wholesome meal.
Author:
Recipe type: Side
Cuisine: Indian
Serves: 2
Ingredients
  • Cabbage/kobi – 3 cups, finely chopped
  • Chickpea flour/besan – 5 tbsp
  • Green chilies – 2, finely chopped
  • Coriander leaves – 2 tbsp, finely chopped
  • Cumin seeds – ½ tsp
  • Mustard seeds – ½ tsp
  • Turmeric – ¼ tsp
  • Asafetida/hing – ¼ tsp
  • Salt – to taste
  • Groundnut oil – 4 tbsp
  • Water – as needed
Instructions
  1. Heat 2 tbsp groundnut oil in a skillet. Add mustard seeds and let them pop. Add cumin seeds and let them sizzle. Then add the asafetida and let it sizzle too.
  2. Lower the flame and add green chilies and sauté them for a few seconds.
  3. Add turmeric and sauté it for 2-3 seconds. Take care not to burn it.
  4. Add the cabbage. Mix well.
  5. Turn the flame to the lowest and cover the skillet with a lid. Pour some drinking water on the lid. Let the cabbage simmer for about 10 minutes or until it softens. Take the lid off and stir the cabbage once in between. The cabbage will release its water. But if it looks too dry, add a little bit of hot water from the lid.
  6. Turn the heat to high and add the chickpea flour/besan, salt, and the remaining 2 tbsp oil. Stir fry the cabbage for a couple of minutes till the chickpea flour is aromatic. Scrape the bottom of the skillet as you stir fry it.
  7. Add the coriander leaves and mix. Switch the flame off.
  8. Kobichi bhaji is ready. Serve hot with chapati or varan bhaat. Enjoy!

 

Sauteed Cabbage Recipe with Step by Step Pictures Below


Step 1

First of all, prepare the ingredients for making kobhichi bhaji.

kobichi bhaji ingredients


Step 2

Heat 2 tbsp groundnut oil in a skillet. Add ½ tsp mustard seeds and let them pop. Add ½ tsp cumin seeds and let them sizzle. Then add 1/4 tsp asafetida and let it sizzle too.

making kobichi bhaji


Step 3

Lower the flame and add 2 finely chopped green chilies and sauté them for a few seconds.

kobichi bhaji for chapati


Step 4

Add ¼ tsp turmeric and sauté it for 2-3 seconds. Take care not to burn it.

making kobichi bhaji recipe


Step 5

Add 3 cups of finely chopped kobi or cabbage.

patta gobi bhaji maharashtrian style


Step 6

Mix well.

how to make kobichi bhaji


Step 7

Turn the flame to the lowest and cover the skillet with a lid. Pour some drinking water on the lid. Let the cabbage simmer for about 10 minutes or until it softens. Take the lid off and stir the cabbage once in between. The cabbage will release its water. But if it looks too dry, add a little bit of hot water from the lid.

kobichi bhaji recipe


Step 8

Turn the heat to high and add 5 tbsp chickpea flour/besan, salt to taste, and another 2 tbsp groundnut oil. Stir fry the cabbage for a couple of minutes till the chickpea flour is aromatic. Scrape the bottom of the skillet as you stir fry it.

kobichi bhaji besan lavun


Step 9

Add about 2 tbsp coriander leaves and mix. Switch the flame off.

kobichi bhaji maharashtrian style


Step 10

Kobichi bhaji is ready. Serve hot with chapati, and varan bhaat. Enjoy!

making kobichi bhaji

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11 Comments

  • Reply
    rutuja limaye
    May 1, 2018 at 5:46 pm

    healthy and easy kobichi bhaji. yum

    • Reply
      Monica
      May 5, 2018 at 7:29 am

      Thank you 🙂

  • Reply
    neelima deshpande
    May 8, 2018 at 3:52 pm

    mastach haan! majhi avadti bhaji..

    • Reply
      Monica
      May 9, 2018 at 6:36 pm

      Thank you

  • Reply
    jigyasa bhandari
    May 12, 2018 at 3:04 pm

    simplicity rocks. cabbage sabji looks really yummy.

    • Reply
      Monica
      May 12, 2018 at 8:07 pm

      Thank you Jigyasa.

  • Reply
    anjana sarkar
    May 16, 2018 at 2:51 pm

    i dont really like cabbage but this one i loved. this turned out to be a very fragrant and delicious sabzi. thank you for the step by step presentation. 🙂

    • Reply
      Monica
      May 17, 2018 at 6:55 pm

      Thanks Anjana. I am glad you could enjoy the cabbage 🙂

  • Reply
    Anika ahuja
    May 25, 2018 at 7:11 am

    Hi Monica. I had learned to make capcicum using besan from a Marathi neighbor of mine. Love that recipe. So.i knew this would be awesome too. Made it for lunch n enjoyed it a lot. Very simple n quick sabzi. 😋

    • Reply
      Monica
      May 26, 2018 at 6:44 am

      Thanks for trying the recipe, Anika. I am glad you enjoyed it.

  • Reply
    anil gokhale
    June 1, 2018 at 12:22 pm

    ya bhajila besnacha khamanga vaas yeto..mastach..

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