Enjoy this delicious recipe.
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)
Heat 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, asafetida and curry leaves.
Sauté for a minute.
Add cabbage, turmeric, coriander, cayenne powders and salt, mix well.
Lower the heat and add little water.
Cook until cabbage is crisp.
Increase the heat and dry the liquid and add the roasted gram flour.
Break off the clumps to cook them.
Remove from the heat.