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Bandh gobi or patta gobi is a very common vegetable in everyone's kitchen. I always prefer to have the sukhi sabzi (dry) of cabbage with roti and a plain daal. It takes hardly 20 minutes to cook a whole cabbage. The small cabbages are good for this recipe.
First remove the outer layers of the cabbage and start chopping it finely. Now heat oil in a deep kadhayi and add turmeric , cinnamon , coriander , chilly powder and salt to it. Mix well and add half of the cabbage to it. At first the cabbage will seem to overflow the kadhayi but cover the kadhayi for few minutes and you will find that the cabbage has left some water and reduced in volume. Now add the remaining chopped cabbage and mix it. Cover it again for another 5 minutes. Now add a dash of water so that the cabbage gets cooked nicely. When it is done , add the hing and a green chilly to it and cover the lid. Remove it from the flame after 2 to 3 minutes. Serve it hot with roti and daal.