Cabbage Upkari / Sabji With Ginger.

“Simple Cabbage Upkari/ Bhaji with lots of Ginger” … A simple side dish served as an accompaniment with other dishes … tastes great with ginger flavor … Yummilicious .... 

** Cabbage is almost a nil calorie veggie that is used a lot by almost everybody in different verities of dishes. Simple Upkari/ Bhaji is one of the most sought after dish in Konkani Saraswat Cuisine and we always prepare it with any veggie almost on daily basis. Cabbage with Onion- Potato upkari/bhaji is prepared the most using cabbage when preparing bhaji, though there are other dishes like bhutti, sukke etc. prepared with added ground masala. Then there is sanna polo (spiced dosa), muddo (Idly), then there are deep fried ambado, vadas etc. If you give search for cabbage in my Blog, you will get lots of dishes posted before, there are many more which will be done soon as and when prepared. 

** Here is my simple method of preparing “Simple Cabbage Upkari/ Bhaji with lots of Ginger” … My Style … 

** This post has been re-edited only for the sake of uniformity and change of picture as being a novice when posted earlier, it lacked certain points. I have maintained one old picture, which is shown below, just to show the difference which is only of proper click and better camera and a little bit of practice hence improvement over the years. The recipe however remain unchanged ..... 

** Chop about 3-4 cups of cabbage finely. Put it in a colander and rinse under running water. Keep it aside for the excess water to get drained off properly, say for about 20-25 minutes. The water should get drained fully. 

** Heat about 1 tblsp oil in a thick bottomed kadai, when hot lower the heat to medium and add in 1 tsp urad dal (black gram dal), when colour changes a bit add 1 tsp rai (mustard seeds/ sasam) when they begin to splutter add in 8-10 curry leaves, 2-3 green chillies cut into pieces or slit. 

** Finally add 2-3 tblsp finely chopped/ grated ginger, fry a little bit and then immediately add in the cabbage, mix well, stir a bit on high heat for a minute or two, then cover and cook on slow till almost done. 

** Now add in salt to taste and about 2-3 tblsp of freshly grated coconut (optional) and mix well. Cover and let it cook for a minute or two and it is done. Remove from fire and keep it aside ready to be served. 

** “Simple Cabbage Upkari/ Bhaji with lots of Ginger” is done and ready to be served. Serve it prepared hot along with other dishes during lunch or dinner time as it tastes best when done so. We always have it for lunch along with dal-chawal and a masala bhaji and it tastes wonderful, though you can relish it with roti/ chapati too, I would recommend with dalitoy and rice.