Kobhi Zunka Recipe

Kobhi Zunka – Maharashtrian Food

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.