Ingredients
- 200 Gram Cabbage, shredded
- 1 Onions, finely chopped
- 1/2 Coconut
- To taste Salt
- 1/2 tsp Garam masala
- 1/2 tsp Coriander powder
- 1 tsp Red chilli powder
- 1 tsp Turmeric powder
- 1 tsp Zeera powder
- 2 Tbsp Refined oil
- 2 Tbsp Chickpea flour
- Water
- 1/2 Tbsp Cloves
- 1/2 Tbsp Poppy seeds
- 1/2 Tbsp Coriander seeds
- 4 Green cardamom
- 3 Casia
- 1 Onion, chopped
- 5 Garlic cloves
- 1 piece Small Ginger
- 4 Green chillies
- Sea salt
- Fresh coriander leaves
- 3 Tbsp refined oil
- 1 1/2 onion, chopped
- 2 tomatoes, chopped
- Sugar, little bit
- Salt for taste
- 50 gms cashew nuts
- 50 gms raisins
- 5 Tbsp whisked curd
- 1/2 lime
Instructions
- In a bowl mix finely shredded cabbage, finely chopped onion, salt, garam masala, coriander powder, red chilli powder, turmeric powder, zeera powder, refined oil, chick pea flour and water.
- Keep it in the fringe for 20 minutes. Remove them from the fridge. Deep fry them in refined oil.
- In a pan, dry roast cloves, poppy seeds, coriander seeds, green cardamom, cassia, chopped onion, whole garlic, whole ginger and whole green chilies.
- Pound them in mortar and pestle with sea salt and fresh coriander leaves.
- In a pan add refined oil and julienne onion. Saute them together. Add the tomatoes. Saute.
- Add the pounded mix into the pan. Add little water and de glaze the pan with little water.
- Mix them well together and add little sugar, salt and little water. Cover them and simmer it for some time
- In a pan add refined oil and fry the fritters.
- Add cashew nut, raisins, whisked curd and a squeeze of lime to the mixture.
- Mix them well. Serve hot.