पत्ता गोभी नारियल करी
Directions
- 1Cut the cabbage into quarters and wash with salt water.
- 2Cut the cabbage into quarters and wash with salt water.
- 3Cut the cabbage into quarters and wash with salt water.
- 4Heat oil in a pan. Add mustard seeds, green chili, and patta gobhi. Mix well.
- 5Heat oil in a pan. Add mustard seeds, green chili, and patta gobhi. Mix well.
- 6Heat oil in a pan. Add mustard seeds, green chili, and patta gobhi. Mix well.
- 7Add garlic and shallots; sauté until the cabbage is slightly charred. Flip and cook the other side.
- 8Add garlic and shallots; sauté until the cabbage is slightly charred. Flip and cook the other side.
- 9Add garlic and shallots; sauté until the cabbage is slightly charred. Flip and cook the other side.
- 10In a food processor, blend some charred onions and garlic with cilantro, tamarind pulp, sesame oil, and salt to make a paste.
- 11In a food processor, blend some charred onions and garlic with cilantro, tamarind pulp, sesame oil, and salt to make a paste.
- 12In a food processor, blend some charred onions and garlic with cilantro, tamarind pulp, sesame oil, and salt to make a paste.
- 13Add half of the paste onto the gobhi and cook well from both sides until golden brown and crispy.
- 14Add half of the paste onto the gobhi and cook well from both sides until golden brown and crispy.
- 15Add half of the paste onto the gobhi and cook well from both sides until golden brown and crispy.
- 16In a pan, add the remaining charred onions, garlic, red chili powder, and curry leaves; cook for 4-5 minutes.
- 17In a pan, add the remaining charred onions, garlic, red chili powder, and curry leaves; cook for 4-5 minutes.
- 18In a pan, add the remaining charred onions, garlic, red chili powder, and curry leaves; cook for 4-5 minutes.
- 19Add coconut milk and cook until thickened.
- 20Add coconut milk and cook until thickened.
- 21Add coconut milk and cook until thickened.
- 22Place the charred patta gobhi on a plate and pour the coconut sauce over it.
- 23Place the charred patta gobhi on a plate and pour the coconut sauce over it.
- 24Place the charred patta gobhi on a plate and pour the coconut sauce over it.
- 25Garnish with charred onions and garlic, kara boondi, and fried curry leaves.
- 26Garnish with charred onions and garlic, kara boondi, and fried curry leaves.
- 27Garnish with charred onions and garlic, kara boondi, and fried curry leaves.
Ingredients
- 1 tbsp oil
- 1 tbsp oil
- 1 tbsp oil
- 0.5 tsp mustard seeds
- 0.5 tsp mustard seeds
- 0.5 tsp mustard seeds
- 1 green chili, slit
- 1 green chili, slit
- 1 green chili, slit
- 1 patta gobhi
- 1 patta gobhi
- 1 patta gobhi
- 5 garlic cloves
- 5 garlic cloves
- 5 garlic cloves
- 5 small red onions
- 5 small red onions
- 5 small red onions
- 0.5 charred onions & garlic
- 0.5 charred onions & garlic
- 0.5 charred onions & garlic
- 10 leaves cilantro
- 10 leaves cilantro
- 10 leaves cilantro
- 3 tbsp tamarind pulp
- 3 tbsp tamarind pulp
- 3 tbsp tamarind pulp
- 2 tbsp sesame oil
- 2 tbsp sesame oil
- 2 tbsp sesame oil
- 1 tsp red chili powder
- 1 tsp red chili powder
- 1 tsp red chili powder
- 0.5 cup coconut milk
- 0.5 cup coconut milk
- 0.5 cup coconut milk
- 1 handful kara boondi
- 1 handful kara boondi
- 1 handful kara boondi
- 1 handful fried curry leaves
- 1 handful fried curry leaves
- 1 handful fried curry leaves
Equipment
knifebowlfrying panfood processor