Credits: indianfoodforever
img credits: ifmacancooksocanyou.blogspot
Ingredients:
2 small heads finely shredded Cabbage (Patta Gobi)
6 tblsp Gram Flour (Besan)
1 tsp Black Mustard seeds (Rai/Sarson)
Few Curry Leaves (Kari Patta)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Coriander Powder (Dhania Powder)
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
1 tsp Cumin Seed (Jeera)
4 tblsp Oil
Methods:
· Heat a heavy bottom pan and gram flour,
roast it constantly stirring to avoid lumps formation, on a moderate heat.
· As soon as the smell and color changes,
remove it from the heat.
· Heat oil in another pan and add mustard
seeds, allow them to pop.
· Add cumin seeds, asafoetida and curry
leaves.
· Saute for a minute.
· Add cabbage, turmeric, coriander,
cayenne powders and salt, mix well.
· Lower the heat and add little water.
· Cook until cabbage is done but crisp.
· Increase the heat and dry the liquid and
add the roasted gram flour, stir well.
· It will absorb the liquid and oil to
form clumps.
· Break off the clumps to cook them.
· When the flour is cooked remove from the
heat.
· Serve hot.
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