Gujarati Patta Gobhi, Gajar ki Subzi

About Gujarati Patta Gobhi, Gajar ki Subzi

Ingredients

• Cabbage, chopped 1 cup
• Medium carrot, peeled and chopepd 1
• Oil 1 tbsp
• Mustard seeds 1 tsp
• Green chilli, slit 1
• Thin strips of ginger 1 tsp
• Red chilli powder ½ tsp
• Asafoetida ¼ tsp
• Salt to taste
• Jaggery, grated 1 tsp

How to Make Gujarati Patta Gobhi, Gajar ki Subzi (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds, green chilli and ginger and saute for 2 minutes.
2. Add carrot, cabbage, red chilli powder, asafoetida and salt and mix well. Cook till the vegetables soften.
3. Add jaggery and ¼ cup water, mix and cook stirring till the jaggery melts.
4. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps