Kobi Vadi

Kobi Vadi is a variation of the Kothimbir Vadi. While the Kothimbir Vadi is a star in many a Maharashtrian eateries, Kobi vadi is a home star. There are many variations of these Vadis with different leafy vegetables. In my recipe of the Kobi Vadi I use Ajwain and that takes the vadi to a different height. With one bite you will be hooked.

This has been in the draft for a while thinking to post or not to post finally it is out. I had made this one day when I took it to a Ram Naam Jap that our dear friend Gurunath Kulkarni was hosting at his home. He had organized lunch of Vangi Bhat, Curd rice and Bananas for dessert. I thought Kobi Vadi would be a great accompaniment. Since most guests were Kannadigas there they had never tasted something like this and were thoroughly surprised at how tasty it could be even when not straight out of the frying oil. Since this was not being served immediately I deep fried it but roasted in little oil tastes awesome when serving immediately.

Ingredients

2 cups shredded cabbage

1 teaspoon crushed green chilies

1 teaspoon Ajwain/ carom seeds

1 cup besan/ chickpea flour

1 teaspoon red chili powder

1 teaspoon turmeric powder

1 teaspoon coriander powder

2 handfuls cilantro chopped

1/4 teaspoon asafeotida

1 cup water

1 teaspoon salt

1/2 teaspoon baking powder

In a big bowl gather everything together. Mix well.Grease the steaming stand like mentioned in this post, Kothimbir Vadi. Steam for 20 mins. Check with a knife inserted if steamed well. Let it cool a bit then cut into sqaures. Deep fry or roast. Serve with ketchup or chutney of your choice.

I was curious if anyone had posted Kobi Vadi on the blogs as this is a very homely Maharashtrian starter and here you go...

Chakali's Palak Kobi Vadi

Deepti's Kobi chi Vadi