Cabbage Vatana Curry Recipe, Band gobi Sabji, How To Make Cabbage Vatana Curry Recipe

Cabbage Vatana curry is an amazing combination of cabbage, dry white peas (vatana) and boiled potatoes cooked with the goodness of tomatoes and spices making this dish extremely delicious and nutritious to eat. This is a very simple, fast to cook curry preparation that is often served as a side dish with any type of Indian flatbreads and rice. This is a quick combo of veggies mixed together with few mild spices, easy and swift to prepare as the vatana and potatoes are pre-boiled and then added into the curry, later combined with cabbage which gets cooked quite faster and keeping it crunchy to make the bite of curry bliss in your palate.

This is a popular Gujarati style of Cabbage curry preparation and is commonly called as Kobi vatana bateta nu shaak which literally translates as Cabbage white peas potatoes subzi or curry. This is normally a dry vegetable dish that goes well with roti, chapatti, phulka or rice. Normally as the cabbage is a kind of vegetable that cooks very quickly, it is added later to keep it little crunchy or slightly underdone side which gives a nice taste along with other veggies and spices. The channa masala gives a nice aroma and flavour to the dish. The dish is mildly spiced, keeping the flavours well balanced infusing the essence into the veggies rightly to offer a unique taste and punch to the taste buds.

Cabbage is a versatile and cool vegetable that used in making soups, salads, stir-fries, yummy snacks etc. It is an important member of the brassica family which includes broccoli, brussel sprouts and cauliflower. It is a round and leafy wholesome vegetable that is believed to have originated in the Eastern Mediterranean and Asia Minor. This vegetable is available all year round and forms a part of a healthy diet. Cabbage is used in many popular dishes in India for example the cabbage kofta curry, channa cabbage and the cabbage foogath. Boiling tenderizes the leaves and releases sugars, which leads to the characteristic "cabbage" aroma. Boiled cabbage becomes stigmatized because of its strong cooking odor and the belief that it causes flatulence.

Moreover, boiling reduces the cabbage's anti-cancer properties. It is also be prepared and served with many other vegetables or boiled meat. Cabbage rolls, a type of dolma, is an East European and Middle Eastern delicacy. Vatana / White dried peas Small, tiny, pearl sized white peas are really a fantastic powerhouse of nutrition, taste and flavour. When cooked, it is just creamy to eat, complements well with other flavours and has a pleasant nutty taste. They are low fat with lots of protein, fiber and micronutrients. White dried peas or safed peas or vatana as popularly known is a classic choice for baked beans or soups.

These small- to medium-sized white legumes became known as “navy beans” after sailors stationed overseas, and longing for traditional baked beans, discovered white peas to be perfect for Yankee dishes such as baked beans. After cooking they have an excellent creamy texture, mild but quick in absorbing flavours and highlights its taste. The dried variety of Safed vatana is generally par-boiled and added with other vegetables etc which ensures that they get completely cooked. White vatana are generally pureed, boiled etc and made into a tangy chaat with finely chopped onions, green chillies, tomatoes and coriander leaves. 

Dried peas are nutritionally mighty and very good source of cholesterol-lowering fiber, controls blood sugar disorders. They provide good to excellent amounts of important minerals, vitamins and proteins and absolutely no fat. The fiber rich white peas is a boon to weight loss as it promotes proper digestion and make you feel full more quickly than many other food, yet is low in calories and saturated fats. The high fiber also helps in driving away the cholesterol. Do try this recipe and enjoy its taste and explicit flavours. Click over the below click and watch the making of this dish.

Recipe of Cabbage Vatana Curry:

Ingredients:

1. Cabbage, finely cut                  -       100 gms
2. Coriander leaves                      -       1 bunch
3. Tomato, cut into pieces          -       1 no
4. Potatoes, boiled                       -       2 nos
5. Water                                         -       as required
6. Channa masala pd                   -       2 tsp
7. Green chillies, chopped          -       1 tsp
8. Salt                                              -       to taste
9. Ginger, chopped                       -       ½ tsp
10. Garlic, chopped                        -       ½ tsp
11. Onions, chopped                      -       1 no
12. Vatana (dry white peas), boiled        -       1 cup
13. Cumin seeds                               -       1 tsp
14. Oil                                                 -       for frying

Directions:

1. Add oil in a pan and when it becomes hot, add cumin seeds. When they splutter, add garlic, ginger, onion and salt,
2. Saute wel until the onion get a nice colour.
3. Add green chillies, boiled white peas (vatana), channa masala powder and mix well.
4. Add little water and cook for about 2-3 minutes.
5. Add cabbage, boiled potatoes and mix wel.
6. Add tomato pieces, fresh coriander leaves and cover the pan with a pan and allow cooking for 3 minutes over slow flame.
7. Serve with roti, chapatti, phulkas or rice.

Cabbage vatana curry is an excellent refreshing vegetarian dish that provides enormous nutritional benefits with delectable taste and the right choice to delight your palate.

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