Kobhi Zunka Recipe


2 small heads finely shredded Cabbage (Patta Gobi)
6 tablespoon Gram Flour (Besan)
1 teaspoon Coriander Powder (Dhania Powder)
1 teaspoon Cumin Seed (Jeera)
1 teaspoon Black Mustard seeds (Rai/Sarson)
Few Curry Leaves (Kari Patta)
4 tablespoon Oil
1 teaspoon Cayenne Powder
1 teaspoon Turmeric Powder (Haldi)
A pinch Asafoetida (Hing)
To taste Salt (Namak)

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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| September 10th, 2011 | Posted in Cabage Recipes, Kobhi Zunka Recipe |

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