Chapati and Sabji is the main menu in my daily routine, as it fills the stomach for long time. I always love to eat variety of Sabjis and Curries with Chapati. Eating daily Chapathi with vegetables is very good for health. Most vegetables need to be cooked. So you can see more varieties of Sabjis and Curries in my website. This Cabbage Capsicum Sabji is a dry Sabji and is very easy to make. The Cabbage and Capsicum gives good taste and aroma to the Sabji.
I do not use turmeric powder in this Cabbage Capsicum Sabji, as the colour of the Cabbage and Capsicum attracts the people as it is. If we add the turmeric powder everything becomes yellow. It is as good as simple cabbage Sabji with addition of Capsicum. This recipe is from my cousin’s wife Ramya who served me this sabji when I visited her house. You can serve this Sabji with any of the following: Chapati, Phulka, Curd Rice or plain rice.
Cabbage Capsicum Sabji Ingredients:
- Chopped Cabbage – 1 Cup
- Capsicum or Bell Pepper cut into cubes – 1/2 Cup
- Green Chillies – 2 or 3
- Grated Coconut – 1 Tbsp
- Lemon Juice – 1/2 tsp
- Coriander Leaves – for garnishng
- Oil – 1 tsp
- Mustard Seeds – 1/2 tsp
- Urad Dal – 1/2 tsp
- Curry Leaves – few
Preparation Time: 20 minutes
How to Make Cabbage Capsicum Sabji:
Heat Oil in a pan, add the Mustard Seeds and allow it to splutter. Then add the Urad Dal, when it becomes golden in colour add Curry Leaves and fry for a minute.
Now add the slit Green Chillies or chopped ones to the Oil and fry for few seconds. Then add the cubed Capsicum to the pan and fry for 3-5 minutes. Do not close the lid.
Let the Capsicum be less cooked and crunchy. At this stage add the chopped Cabbage and sprinkle little water. Now close the lid and cook for 5 to 7 minutes. Do not overcook the Cabbage. Better both the vegetables be slightly crunchy.
Put Salt, grated Coconut and mix well. Remove from stove and finally add the Lemon Juice, mix well once more properly.
Transfer this subji in to a serving bowl and garnish with chopped Coriander Leaves.