Friday, February 3, 2012

Kobi nu Loatwalu Shaak

My MIL introduced me to Gujarati style vegetables cooked with flour. In my Marathi family, we cook such vegetables with besan - chickpea flour. My Gujarati family uses "vada nu loat" instead of besan. So each method produces its own unique taste. This vada nu loat is somewhat similar to Maharashtrian ThalipeeTh BhajNi.

Kobij nu Loatwalu shaak
Cabbage with flour
1 small cabbage, finely shredded
Salt to taste
1/2 tsp chili powder
1 cup vada nu loat

2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida

2 tbsp cilantro/coriander leaves, chopped

1. Heat oil in a nonstick kadai or a wok. Add mustard seeds, asafoetida and turmeric powder.
2. As the seeds splutter, add cabbage. Saute for 5 minutes.
3. Stir fry till cooked. Add more oil if needed.
4. After getting cooked, add salt, chili powder.
5. Now sprinkle vada nu loat flour, a spoonful at a time, while stirring the cabbage mixture.
6. Keep sauteing till the shaak is dry. Add more oil if needed.
7. Garnish cilantro.

1. This shaak requires more oil than usual. I like not to use oil and hence my shaak gets very dry. I like to serve it with plain yogurt instead of exceeding oil intake.


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