Cabbage Bhaji 5 With Gram Flour (Dry Curry)
Patta Gobhi aur Besan ki Sabji
This dish from my sister in-law who lives in Delhi. You can make any types of green, leafy vegetable, including cabbage greens. You can add 1/2 a cup of peas to it too. If using frozen peas, add towards the end of cooking-Mamta.
250 gm. cabbage or cabbage greens
2 tbsp. mustard or other cooking oil
A pinch of hing or asafoetida powder
1 tsp. cumin seeds
1 tbsp. coriander or dhania powder*
1/3 tsp. turmeric powder*
1/2 tsp. chilli powder*, adjust to taste (coarsely ground chillies taste better)
1/2 tsp. amchoor or dry mango powder* (juice of 1/2 lime or 1/4 lemon can be used instead)
Salt to taste
4 level tbsp. gram flour or besan
Wash and slice cabbage finely.
Heat oil in a wok or karahi. Add cumin seeds and hing/asafoetida powder and allow the seeds to splutter or turn brown.
Add all the spices* and salt. Stir for a few seconds.
Add cabbage and cook covered for 10-15 minutes on medium heat. Cabbage leaves will leave water, so no additional water is required.
Sprinkle besan/gram flour through a small sieve or flour duster.
Stir well, cover and cook for a further 5 minutes.
add and stir in amchoor/dry mango powder.
Turn heat off. The prepared dish should look dry and leaves should be separate, 'khila-khila', not mushy.
Serve with hot Chapatti.