Let’s start by saying Daniel likes cabbage. So Daniel comes home from work and tells me about a wonderful cabbage dish he just had at the Indian buffet lunch he and the guys at work went to that afternoon. A week or two goes by and he mentions it a few times but cannot remember the name. So I look up and make a recipe from my 1000 Classic Indian Recipes book that has cabbage and sounds similar but Daniel says “no, that’s good but that’s not it”. A few weeks after that, after another lunch at the same restaurant, he remembers to text me the name of the dish. Ok. A few weeks after that I get around to looking back through my texts for the name and find a recipe. “No, that’s good but that’s not it” Daniel says again. Well, for what it’s worth, even if this isn’t a true Bhaji recipe or who knows, maybe the restaurant has a special way of making it their own, it still is good, Daniel said so twice. As I make it here, the version is from indianrelish.com and is a very mild Indian vegetable. Not too spicy-hot, not too many spices in general and really, it tastes like a Chinese stir-fry or the inside of a vegetarian egg-roll. My only addition is a little turmeric because Daniel said what was at the restaurant was yellow tinted. Still wasn’t right.
- 2 TBS vegetable oil
- 1 TBS black mustard seeds
- 1-2 dried red chilli’s
- 1 large head cabbage, thinly sliced
- 12 oz shredded carrot
- 1 green chilli (I used Serrano)
- 1/2 tsp sugar (or Splenda)
- 4 TBS chopped fresh coriander/cilantro
- 1 TBS fresh lemon juice
Heat up the oil and then add the mustard and chili, once the mustard seeds start snapping, throw in the cabbage, carrot and green chili. Lower the heat and stir fry for a minute, add the sugar and cilantro and stir fry for about 20 minutes or until the vegetables are done to your taste. Stir in lemon juice and remove the dried red chili and serve! Dukan Diet Worthy on Phase 2 (Cruise Phase) or higher.