Cabbage zunaka

Name: Cabbage zunaka
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4 kg cabbage; 1 large chopped onion; 1 large chopped tomato; 1 tbsp ginger-garlic paste; 1/4 cup besan; 1 finely chopped green chilie; Some Fresh coriander leaves for garnishing; 2 tbsp vegetable oil; 1 tbsp mustard and jeera seeds; 2 sprigs string curry leaves; For Dry spices-; 1 tbsp chilli powder; 1/4 tbsp turmeric powder; 1/2 tbsp coriander powder; as per taste Salt; 1/4 tbsp sugar

Bhagyashree Manjre @cook_18597806

Secunderabad

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Bhagyashree Manjre @cook_18597806

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Ingredients

20min

4 servings

1/4 kgcabbage
1large chopped onion
1large chopped tomato
1 tbspginger-garlic paste
1/4 cupbesan
1finely chopped green chilie
SomeFresh coriander leaves for garnishing
2 tbspvegetable oil
1 tbspmustard and jeera seeds
2 sprigsstring curry leaves
ForDry spices-
1 tbspchilli powder
1/4 tbspturmeric powder
1/2 tbspcoriander powder
as per tasteSalt
1/4 tbspsugar

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Steps

20min

1

Keep a kadhai on medium flame add oil, usually zunaka need more oil. Add jeera and mustard seeds, let it crackle, add green chilies and curry leaves. Add ginger-garlic paste. Add onion and let it cooked.
2

Add tomatoes and once it becomes soft add all dry spices mix well till the oil starts separating from the masala.
3

Add cabbage, mix well let it cook for 5 mins. Now add 1 cup boiled water and let the cabbage cook completely cover with lid.
4

Water will be reduced after 5 mins and cabbage will be done. Add besan in the cabbage don't add water. Mix well and cover the kadhai with a lid. Let the besan cooked completely or will be difficult for digestion. Keep mixing occasionally or it will stick to bottom.
5

The cabbage zunaka is ready to serve. It is usually served with Bhakari. Garnish with fresh coriander leaves.