Directions
- 1Cut the cabbage into quarters and wash with salt water.
- 2Heat oil in a pan. Add mustard seeds, green chili, and patta gobhi. Mix well.
- 3Add garlic and shallots; sauté until the cabbage is slightly charred. Flip and cook the other side.
- 4In a food processor, blend some charred onions and garlic with cilantro, tamarind pulp, sesame oil, and salt to make a paste.
- 5Add half of the paste onto the gobhi and cook well from both sides until golden brown and crispy.
- 6In a pan, add the remaining charred onions, garlic, red chili powder, and curry leaves; cook for 4-5 minutes.
- 7Add coconut milk and cook until thickened.
- 8Place the charred patta gobhi on a plate and pour the coconut sauce over it.
- 9Garnish with charred onions and garlic, kara boondi, and fried curry leaves.
Ingredients
- 1 tbsp oil
- 0.5 tsp mustard seeds
- 1 green chili, slit
- 1 patta gobhi
- 5 garlic cloves
- 5 small red onions
- 0.5 charred onions & garlic
- 10 leaves cilantro
- 3 tbsp tamarind pulp
- 2 tbsp sesame oil
- 1 tsp red chili powder
- 0.5 cup coconut milk
- 1 handful kara boondi
- 1 handful fried curry leaves
Equipment
knifebowlfrying panfood processor
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