Mamta's Kitchen

Cabbage Bhaji 5 With Gram Flour (Dry Curry)

Patta Gobhi aur Besan ki Sabji

Sunita Gupta

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.

Ingredients

  • 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

Instructions

  1. Wash and slice cabbage finely.

  2. Heat oil in a wok or karahi. Add cumin seeds and hing/asafoetida powder and allow the seeds to splutter or turn brown.

  3. Add all the spices* and salt. Stir for a few seconds.

  4. Add cabbage and cook covered for 10-15 minutes on medium heat. Cabbage leaves will leave water, so no additional water is required.

  5. Sprinkle besan/gram flour through a small sieve or flour duster.

  6. Stir well, cover and cook for a further 5 minutes.

  7. add and stir in amchoor/dry mango powder.

  8. Turn heat off. The prepared dish should look dry and leaves should be separate, 'khila-khila', not mushy.

  9. Serve with hot Chapatti.

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