Recipe : Cabbage and Beet Sabzi

By now you must know, I love flirting with flavours. I’m all for overlapping of flavours and cuisines. I had this huge cabbage in my fridge whose presence in there has begun to annoy me. So, I decided to do something with it. I didn’t want the usual cabbage sabzi or cabbage and carrots or cabbage and capsicum. And I really didn’t want to go all out with something like spring rolls. Somehow, I felt the sweetness of a beet would marry well with the mild sharpness of a cabbage. I decided to extend that thought to reality and went out to buy some beet. Yeah, I put in some effort! I Now, I’ll be honest with you. I am very pleased with the result. But, it’s not something I would plan for a dinner party with guests. It’s a simple homestyle dish that is extremely healthy. And if you go by what my mum used to say to us when we were little {and still does actually}, you’ll have pink cheeks soon. πŸ˜‰ Yes, you tell them, Mommie!

I used 1 cabbage, 1 medium onion, 2 green chilies and 1 medium beet
Heat oil in a kadhai. Add 1 tsp mustard seeds. Let them pop.
Add the onions and chilies followed by the beets.
Add the cabbage once the beets are almost cooked.
Keep tossing in heat continuously. Add salt and cook the cabbage.
Add 4 tbsp+ vinegar. As you add the vinegar, the dish will just pop with colour.
It’s so good inside a wrap. I ate it with prawn cutlets, cottage cheese and cream cheese rolled in a chapati. So so so yum this way.
or a vegetarian version without the prawns.

I hope you enjoy cooking and eating/serving my dish. Bon Appetit!

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