Cabbage Stir Fry (Kobi chi bhaji)

For the past few weeks I’ve been spending most of my day in the fleet of operating rooms at university hospitals.  At all times, we’re required to wear surgical scrubs, the official uniform of attending surgeons, residents, nurses, techs, and medical students alike.  That I’m required to wear expandable pajamas all day is a pretty ridiculous blessing.

But, Lo: my scrubs have deceived me.  This past Saturday I got out of bed and realized that I didn’t have to go to the hospital, and that scrubs are so comfortable because…they expand with you.  I broke out in a cold sweat when I saw, across the room, my skinny jeans staring darkly (and skinnily) back at me. Muffin top does not even begin to explain the horror.

So, while I combat my new abdominal companion, here is one of my favorite healthy vegetarian recipes that delivers all the fun without any of the subterfuge.  A meal like this, minus the half-n’-half-sodden coffees I’ve been pounding during breaks, is just what the doctor ordered.

Ingredients

• 3-4 Tbsp oil
• 1 medium onion, diced
• 2 tsp cumin seeds
• 1-2 tsp turmeric
• 1-2 tsp chili powder
• 3/4 head medium sized cabbage, cored and shredded
• 1 cup frozen peas
• salt to taste

Fry the onions in the oil on medium-high heat, then add the cumin and let the seeds sizzle for about 30 seconds to 1 minute.  Add the turmeric and chili powder, and fry for 30 minutes.  Add the cabbage and stir to mix the cabbage into the spicy oil.  Add a little bit of water if you have trouble coating the cabbage.  Cook until the cabbage is definitely yellow and starting to lose its crispness.  Add the peas, mix, and add salt to taste.  Eat with bread or rice, with daal on the side.

Print This BA Recipe