Cabbage-Hasi Menasinakai Palya / Cabbage-Green Chili Sabzi

Some time in July 2006 -Salisbury, NC

My mom and I were voice chatting on gtalk.... Mom asks, "So, what plans for Gowri-Ganpati hubba(Ganesh Chaturti)?"

I say, "I don't know ma.... Maybe a potluck with friends, that's all. Nothing planned as yet."

"C'mon Ramya....It's your first festival after wedding! You should at least go to the temple that day"

"But ma.... there is no temple close by and I don't even have an aarti thaali to have the puja at home."

Mom's unhappy, but doesn't say anything much.... The discussion stops there without any conclusion.

After a couple of days, I get a call from one of my cousins in Atlanta, inviting us over to their place for the festival!!!!!!!! I presume, my mom told her mom about the "hubba discussion", and that's how she got to know about it... Anyway, I accepted the invite, and I am glad I did!!!! It was one of the nicest of all the festivals I've had, here in the US.

The beautiful Ganpati idol made of clay, the tray full of flowers, the "chakli and Karigadubu" for Neivedyam, the festive meal....... Everything was so much like how it was back home in India!! It was amazing how well she had planned for the puja.I hope to be able to do that too, someday :) Thanx Arathi, for the memorable first-year Gowri-Ganpati hubba!!!

Anyway...I am telling you all this because, the recipe I have for you today, is the one that she had made for us back then! Cabbage, to me, was an ugly looking, "always-chopped-into-big-pieces", not so yummy kinda veggie....But only until I had THIS version of cabbage sabzi!! Both Naveen and I loved it instantly. This is the only kind of palya I make with cabbage, nowadays. Thanx again, Arathi!! :) Here's the recipe... Enjoy!!

Ingredients:

3 cups Cabbage, chopped finely

1-1.5 tbsp Grated coconut, fresh/frozen

1 tsp Jeera seeds

2-3 Green chilies, low to medium spiced

3-4 strands Cilantro

1 tsp Oil/Ghee

1/2 tsp Mustard seeds

3-4 Curry leaves

A Generous pinch of Hing

1 tsp Lemon juice

A pinch of turmeric

Salt as per taste

Method:

1. Pulse coconut, green chilies, cilantro, jeera and hing a couple of times OR until all ingredients blend well; DO NOT add water while blending.
2. Heat oil in pan; Temper with mustard seeds, curry leaves and turmeric;
3. Add the masala mix and saute for a minute or until the raw smell disappears; Make sure to saute regularly.
4. Add the chopped cabbage and mix well; Cook covered until done; Note:Do not add too much water while cooking cabbage... They give out water as they cook!
5. Add salt and mix well; Remove from stove and add lemon juice; Serve hot with rice or rotis.

Prep Time: About 20-25 mins;

Serves: About 2-3 people;