Back to school (or Not) - Vegetable Sabzi Grilled Cheese

As an Indian kid growing up, school lunch was often fraught with uncertainty. At home, we would have Indian food most nights, and American food was a "treat." We would have it when my dad was traveling on business trips or as a special weeknight meal. These were special meals of spaghetti and meatballs or pizza. As an extension of how we ate, lunches were a little bit of anathema to my mother. She was perplexed by peanut butter and jelly, and to this day, I am not a big peanut butter and jelly fan. Mom would much rather pack a lunch of dal khanna (dal with rice).

As a kid, it would be hard to bring lunches like this - often leading to other kids saying, what is that? Really? Facing all the questions and sometimes disdain is not what a little kid wants. I remember being told - your lunch is weird, or what is that??

I remember always wanting to eat what my friends had. I wanted a more ordinary meal, and as a kid, it was so hard to appreciate our food. I wanted to fit in. This desire would lead to a complex bartering system where I would trade/swap my lunch for something more exciting, such as sour cream and onion potato chips. (my favorite.) It would be years before I realized that my mom's food was unique, an extension of our culture and heritage and that no matter what other kids said, they could not change that.

One of my friends figured out a great way to bridge that divide of Indian lunches and American ones. She would bring an amazing and delicious Indian sabzi grilled cheese sandwich. It was great because it was the best of both worlds. A delicious cheesy sandwich with American cheese and a spicy layer of cabbage that melted into the cheese. Her mom would make a cabbage sabzi or pulya for dinner. It was cabbage sautéed with several spices and characteristically served with dinner. Her mom had the brilliant idea of layering it with cheese to make an Indian grilled cheese sandwich. The melted cheese was a sweet, mild contrast to the spicy cabbage. It was so good that I got my mom to get the recipe and make it. Voila, an Indian grilled cheese, was created.

A sabzi or sabji means vegetables. In Indian cooking, it's vegetables cooked with spices. Each region has its own take, perhaps more coconut in South India or with a gravy or sweeter in North India. A sabzi is remarkably versatile - you can use it in different creative ways, not just a side to dinner.

I love this dish because the spices offer a nice balance to the sweetness of the cabbage. In this recipe, saute several spices and then cook with shredded cabbage. Don't be intimidated by the list of spices; you can always skip one and still have a delicious dish. My mom would add potatoes, but I left them out here. Then layer the sabzi on buttered bread and cook until crispy, and the cheese is melted and yummy.

This year may be different, with many of our little ones learning at home, but it doesn't mean they can't have a great "school" lunch. A vegetable sabzi grilled cheese is a delicious lunch to enjoy almost any day.

Vegetable Sabzi Grilled Cheese

A spicy sweet cabbage sabzi, or Indian vegetable dish, is layered with American cheese to make a spicy grilled cheese. American cheese is a great complement to the spicy cabbage.This makes enough sabzi to make 6-8 sandwiches generously.Sabzi serves 4 as a side dish

• 1/4 medium head cabbage (shredded)
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon zeera (whole)
• 3 tablespoons oil
• 1 green chili (finely chopped or pinch red chili flakes)
• 2 cloves garlic (minced)
• 1 inch ginger (minced)
• 1/4 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 2 teaspoons salt
• 2 slices bread (whole wheat or white)
• 2 teaspoons butter (ghee or olive oil)
• 2 slices American cheese

1. In a skillet, heat the oil over medium heat. Add the mustard seeds. When they pop, add the whole cumin. Be careful, they can really sputter.

2. Add the minced garlic, ginger and and green chilis. Saute a minute or so. Add the coridander poweder and garam masala and saute for another minute or so.

3. Add the turmeric, shredded cabbage, cumin seeds and salt. Mix well.

4. Add 1/4 cup water and bring to boil. Simmer, covered until tender, about 10 minutes.

To make the grilled cheese

1. Spread butter on one side of each slice of bread. Flip the bread over and place a slice of American cheese on the un-buttered side.

2. Heat skillet over medium low heat. Place the buttered side of the bread down. Cook sandwich until it is golden on the underside and the cheese is beginning to melt, about 2 minutes.

3. Now place about an 1/8 of a cup of cabbage sabzi on one bread slice. Carefully top with the other bread slice, so the cheese is facing inside. Cook for 1-2 minutes, then gently flip and cook the second side for 1-2 more minutes. The sandwich should be crispy and golden. Gently press with a spatula so the cheese melts into the cabbage.