This is a super simple and a ubiquitous bhaaji that you will find in South Indian homes. As a kid who liked cabbage in any form? neither the simple nor the spicy. It smelt so awful always. Then you grow up and you make peace with this bhaaji. Conditions apply, the cabbage has to be shredded fine, it has to be cooked perfectly, there should be a perfect glaze and a crunch retained. That's enough! ;)
Now that I am in Mumbai, I am recording the perfect Cabbage Palya I once made in Blr. Yes I perfected the recipe in Blr. This will be useful for all the beginner cooks and lonely souls missing Ma's food and will cry into their bowl of cabbage palya once they try this recipe.
1 cabbage (1/2 kg)
2-3 green chilies
2 teaspoon urad dal
1 teaspoon mustard seeds
few curry leaves
salt to taste
1 tablespoon oil
optional fresh grated coconut for garnish
Heat oil to smoking point. Splutter the mustard seeds, add the urad dal. Fry till golden. Add the curry leaves and the green chillies.
Now add the finely chopped cabbage. This is a must! Use a V slicer or a Food processor. Stir for 5-7 mins. Salt it. Cover and cook for another 5. Turn off the heat. Sprinkle some fresh grated coconut if you like and are permitted to eat.
Enjoy it like a salad or an accompaniment with roti of your choice. This palya is very versatile as a filling for sandwich, wraps and even samosa. See I let out a secret use of even the most ordinary palya. Enjoy the simple pleasures.