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Add a photoServings: 4
Ingredients
- 6 Tbsp. gram pour
- 4 Tbsp. sunflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds large healthy pinch of asafoefida
- 10 x curry leaves
- 900 gm cabbage shredded finely
- 1 tsp chilli pwdr
- 1 tsp turmeric pwdr
- 1 tsp coriander pwdr salt
Directions
- Heat a heavy pan and dry roast the gram flour stirring all the while to prevent it from burning. As soon as the aroma and colour changes take it off the heat.
- Heat the oil in another pan.
- Add in the mustard seeds.
- When they cracide add in the cumin asafoetida and curry leaves.
- Fry for a minute.
- Add in the cabbage the pwdr spices and salt and mix well
- Reduce the heat and add in a little water.
- Cook till the cabbage is cooked but slightly crunchy.
- Increase the heat to dry off any liquid then add in the roasted gram flour.
- Stir well.
- It will absorb any liquid and oil to create clumps.
- Break up the clumps to cook them.
- When the flour is cooked take off the heat.
- Serve warm.
- From rural Maharashtra the flour is added for taste and texture. It is cheap and easy to make.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 127 | 72% |
| Total Fat 14.38g | 18% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 353mg | 10% |
| Total Carbs 11.92g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 5.89g | 4% |
| Protein 2.78g | 4% |
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