An everyday Gujarati stir-fry style stir-fried curry that is a weekly staple, specifically from Gujarat in the Western region of India.  This simple yet flavorful stir-fry made primarily from two ingredients cabbage (kobich) and potatoes (batata) two produce items that we typically have on hand. Shaak in Gujarati is a broad definition used to describe first the raw then the cooked vegetables or a vegetable curry dish of the same.

Almost all Gujarati shaaks have a potato or few added to it, and I think it serves two purposes, one it adds bulk to any in-season vegetable, sometimes an expensive one, and secondly, there is no need to make something for the babes who cannot digest hardy veggies like cabbage, gourds, whole lentils or okra etc.

Moist Heat Cooking Method

The way I have always seen it cooked is Grannie or Mum would temper the oil, add a layer of potatoes, half the dry spices, followed by the tender shredded cabbage and the remaining dry spices. Then the pan would be covered with a same sized or slightly larger stainless steel plate or a sinia with a lip edge. They would add about half a cup of water and create a self-steaming or an condensation trapping environment, where the steam and moisture created within the pan helps cook the vegetables in their own juices. This traditional method is used to cook any dry curry, like cabbage, cauliflower, green beans, eggplant etc.

Mum’s including mine would fish out the potatoes, mash them with rice and kadhi and feed my kids their first solid meal, and this may be the reason most of our kids refuse to eat anything but potato! 

Not to mention that the addition of one or two potatoes helps the over-worked homemaker eliminate the need make a separate potato shaak.  Hence,  these humble tuber is annexed to each and every possible green shaak be it ivy gourd, bitter gourd, pointy gourd, bottle gourd, fenugreek leaves, peas, beans, moong beans… anything!!

Most often we serve this shaak with spicy and sweet kadhi and pulka rotli for lunch, or as an accompaniment to Tur dar ni kichdi ( Chutti Kichdi) and kadhi or chaas and papdi as a weekend lunch.

A quick and easy, vegan, gluten-free dish that is great for beginners who want to learn to cook simple Gujarati meals.

Ingredients:

• 1/2 small about 400g white or green cabbage thinly sliced/shredded
• 2 medium potatoes peeled and cubed into 1cm cubes
• 4 tbsp. Olive oil
• 1/4 tsp. asafoetida/Hing (leave out or use Gluten-free Hing)
• 1 tsp. mustard seeds
• 1 tbsp. red chili powder
• 1 tsp. turmeric powder
• 1 tbsp. dhana jeera /ground cumin and coriander (optional)
• Salt to taste

INSTRUCTIONS:

1. Heat oil in a wok or karai and the mustard seeds and asafetida. 
2. As soon as the mustard seeds pop, turn down the heat and add the cubed potatoes
3. Sprinkle half of all the dry ingredients (red chili powder, turmeric and if using dhana jeera) on it and then layer the cabbage on top and sprinkle the remaining dry ingredients. 
4. Cover the wok/karai with a lid.
5. Keep the heat on low and let the potatoes and cabbage cook in its own steam (can add a tbsp. of water if absolutely necessary).
6. After 10 minutes check if potatoes are cooked 
7. Then gently mix everything together, and cook for an additional 3-4 mins. 
8. Serve with Kichdi, or kadhi and rice with rotlis.
   
   

Variations:

You can also add frozen green pigeon peas, or even use fresh one if in season.  You would cook them in the tempering first until they are almost tender, then add the cabbage on the top, and finish off cooking as above. 

Toasties – I personally love squishing this curry between two slices of buttered bread or making a toasted sandwich. Add a spoonful of Green chutney if you dare!

What Type of Cabbage should I use?

Cabbage has a round shape and has compacted leaf layers. The color of green cabbage ranges from light green and white. So when choosing a cabbage for any Indian recipes choose one that is medium-sized, firm, feels heavy, is vibrant green with compact leaves. The outer leaves should be crisp and free from blemishes or discoloration.