Kobhi Zunka

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

How to make kobhi zunka:

• 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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