I did do some changes to the recipe, so I am not exactly sure how authentic it is but it was yummy! One major change I made was to reduce the flour content, dry roast the flour and also added some additional masalas and carrots.
- 3 cups shredded cabbage
- 1 cup matchstick carrots/shredded carrots
- 1 medium onion, chopped lenghwise
- 2 cups besan/chickpea flour
- 2 tsp coriander powder
- 2 tsp chili powder/to taste
- 2 tsp (cloves + caradamom + cinnamon stick + black pepper) powder (dry roasted and powdered)
- 1 tbsp extra virgin olive oil or your favorite oil
- 2 tsp black mustard/rai/aavalu seeds
- 2 tsp jeera/cumin seeds
- 1 tsp turmeric powder/haldi/pasupu
- 1 sprig curry leaves, chopped fine
- 1 inch piece of ginger, peeled and chopped fine
- 2-3 cloves of garlic, chopped fine
- 1/3 cup of water
- salt, to taste
- handful of chopped cilantro
one non-stick pan
- Put the pan on medium heat, and add the chickpea flour. Dry roast the flour until the raw smell goes away. Transfer it to a plate and keep aside.
- Add the oil to the same pan, add the mustard and the jeera seeds. After they splutter, add the onions, ginger and garlic.
- After the onions are traslucent, add the curry leaves, turmeric powder, chili powder, coriander powder, (cloves,caradamom,cinnamon,blackpepper) powder and stir.
- Add the cabbage and stir. Cover and cook for about 5 minutes. Add the matchstick/shredded carrots. Stir. Cover and cook for another 2 mins.
- Now add the roasted flour in batches stirring the cabbage, carrot mixture so the flour gets incorporated.
- Nupur's recipe said that there is no need to add water but I had to with mine. The jiuces from the veggies weren't enough for the flour to get incorporated. I added about 1/3 cup of water. I also added a lot less flour than her recipe asked for also.