Squash Cabbage Sabzi Recipes
SQUASH & CABBAGE SABZI
Serve this veggie Indian at a Indian feast. Made with pumpkin, cabbage and spices, it makes a good side dish with dhal and rice, or eat as a main with roti
Provided by Romy Gill
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Yield Serves 2 as a main or 4 as a side
Number Of Ingredients 12
Steps:
- Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. Add the squash, cabbage, spices and 1 tsp salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 mins over a low heat.
- After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer. Add the lime juice and check for seasoning before serving with dhal, chutney and rice or roti, if you like.
Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium
DRY CABBAGE " SUBZI"
On request, this is what is usually done with cabbages in India--with, of course, minute changes, as the region changes. I am giving here a common one--hope you like it. It can be had as side dish or with rotis/chappatis/Indian bread.
Provided by Nisha
Categories Potato
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- In a pan heat the oil and crackle the mustard. Throw in the curry leaves and let it splutter for 2/3 seconds.
- Add the ginger-garlic paste, turmeric powder, coriander powder, sugar and salt.
- Stir.
- Add to this the washed cabbages and potatoes. Close the lid and let it cook for 15 to 20 minutes, while stirring once to avoid burning.
- Cook until the potatoes are done.
- Serve hot with chappatis.
Nutrition Facts : Calories 105.5, Fat 3.2, SaturatedFat 0.4, Sodium 35.8, Carbohydrate 18.2, Fiber 5.3, Sugar 6.9, Protein 3.7
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