Sikkimese Cabbage Masala Fry By Aparna Bose

Aparna speaks — “To break the menu monotony I have been tweaking and googling a lot of recipes to suit my family’s taste — with vegetables like cabbage, ridged gourd, papaya, bottle gourd etc it’s not easy. That is when Bipasha Banerjee shared this recipe with me.It turned out awesome. And proved again –Food actually transcends all boundaries.”





Aparna Bose is a home cook and also the Proprietor of Gograshe – a food catering organization. Apart from her elegant persona, her pen can weave elegant verses too. Doting mother of two sons — a human and a furry one.




Thank you Ms. Bipasha Banerjee for sharing your gem with us…







  • ⅓ of a large cabbage (blanched)
  • 1 medium size onion
  • 5-6 garlic pods
  • Half a tomato
  • 3-4 slit green chillies
  • Nigella or kalo jeera seeds for tempering.
  • Haldi (Turmeric) 1tsp
  • Jeera (Cumin) 1tsp
  • Dhaniya (Coriander) 1tsp
  • Lal mirch (Red Chilli Powder) 1tsp
  • 2 tsp of mustard oil
  • Salt and sugar to taste





  • Vegetables — all chopped or sliced in medium size
  • Add the mustard oil to the pan, put kalo jeera & garlic for tempering.
  • When the garlic turns light brown, add the sliced onions, fry them till translucent.
  • Add in the diced tomatoes. Cook for a minute.
  • Add the blanched cabbage portion. Stir fry with salt & sugar to taste.
  • Add in the spice powders one after the other. Cook them on medium flame, sprinkle water to sauté. Cover the lid to cook.
  • Add the slit green chillies. Once it’s all fried & cooked, serve & have with rice or chapati.


N.B: No gravy, just a dry stir fry with spices.