“Cabbage Upkari (Bhaji/Stir fry) with Hing (Asafoetida)” simple upkari served as side dish along with other dishes for lunch/ dinner … the aromatic flavor of hing is what gives this upkari a lift in taste … Yummilicious …
** Life had become one hectic schedule over the last 20 months and frankly everybody is somewhat restless to get back to routine lifestyle. All shut downs are now opened and though there are some restrictions and guidelines issued by Government for the safety of people it is disheartening to note that nobody seems to follow or abide by them. One can only pray that better sense prevails and people take it easier with one step at a time and go about taking precautions as 100% people are not vaccinated and we have a moral duty towards them too. On the food front, I am going on lighter meals these days as is the way every year after the four month long back to back festive days wherein there were always some goodies prepared. Here is a simple upkari low in calorie that can be relished as it is as a dinner if you want to keep it light or it can be served with meals as side dish too.
** Here is my simple recipe for “Cabbage Upkari (Bhaji/Stir fry) with Hing (Asafoetida)” … my style, a very healthy bhaji with hing which is good for digestion …
** Cut about 250 gms of cabbage into pieces, put it into a colander and rinse under running water. Keep it aside for the water to drain off as much as possible for about 10 minutes.
** Heat 1 tblsp of any edible oil (tel/ tela) in a thick bottomed kadai. When hot lower the heat to medium and add in 1 tsp of mustard seeds (rai/ sasam) and when they begin to splutter add in 4-5 green chillies (tarni mirsanga/ hari mirchi) cut into pieces or slit lengthwise, ½ to 1 tsp of hing (asfoetida) powder, 8-10 fresh curry leaves (karbevu/ kadipatta), pinch of haldi (turmeric) powder and fry for a minute or so. Do not burn it.
** Add in the washed and drained cabbage pieces, and mix well. Add salt (namak/ meeta) to taste and once again mix well, till all the ingredients have been mixed well on high heat. Now lower the heat to medium and cook for about 2-3 minutes undisturbed. Remove the lid and once again mix well, lower the heat, cover and cook till 80% done. Sprinkle water while cooking only if necessary in between and mix well, though I have not.
** Usually water is not needed for upkari if taken well care of by stirring often in between to check against getting burnt/ stuck to the bottom on hot kadai. If the heat is maintained well it will cook on its own water and excess water if added turns mushy or limp when done and not remain crisp, so be careful. Lastly add about 2 tblsp of freshly grated coconut (soyi/ nariyal) and mix well, cover and cook for a few minutes and remove from fire.
** “Cabbage Upkari (Bhaji/Stir fry) with Hing (Asafoetida)” is done and ready to be served. Serve it as side dish along with other dishes for lunch/ dinner for a healthy meal. You can also serve it with roti/ parathas too or as it is if you want to go light on food for any reason. Cabbage being the least in calories is good for those who want to check on weight after festive season and this upkari is definitely what I would include in mine.
** Konkani Saraswat Cuisine always includes upkari/ bhaji inclusion for every meal. Moreover the upkari has always been simple with minimum spices sort of the now in craze called stir fry. Our ancestors always knew what is good for a healthy lifestyle and they have implemented it all, it is over the years that people adapted to westernized lifestyle and lost tract and now coming back to roots after realizing the same.
** There are plenty of simple “Upkari/ Bhaji” recipe in the Blog, to which I am sharing a common link below, you may browse through and try them out too ….
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Thanks.