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.