Cabbage Pakoda & Gravy

Hello! Here's a lip smacking curry recipe just for you!

I know, reading that name " Cabbage pakoda gravy" makes you hungry! ;) It is such a tasty curry with chapatti/phulka. First you have to make the pakodas and then the curry. You can mix them together as suggested in the "Time to Serve" segment. But make sure that you have enough pakodas in the plate for the gravy! Because it always happens that the pakodas will disappear before the gravy gets ready;)  Happy cooking! Cheers!

Ingredients:

For Cabbage Pakoda,

Cabbage – 1 cup (Chopped thin and long)

Green chilli – 1 (Finely chopped)

Ginger – 1 tsp  (Finely chopped)

Garlic – 1 tsp (Finely chopped)

Curry leafs – 1 sprig 

Gram Flour -  ½ cup heeped

Rice Flour – 1 tbsp

Hing – 1 tsp

Chilli powder – 1 tsp

Turmeric powder – ¼ tsp

Water – ½ cup + 1 tbsp

Salt to taste

Oil for deep frying

For Gravy,

Oil – 1 tbsp

Mustard – 1 tsp

Jeera – 1 tsp

Bay leaf – 1

Cinnamon – 1 inch piece

Clove – 1

Onion – 1 finely chopped

Ginger - 1 inch piece

Garlic – 4

Green chili - 2

Tomato – 1 finely chopped

Coconut paste – ¼ cup

Chilli powder – 1 tsp

Garam masala – ¼ tsp

Coriander – 1/4 cup finely chopped

Water – ¼ cup

Salt

Method

1. In a bowl or plate mix all ingredients mentioned in “Ingredients For Cabbage Pakoda” section. (Exclude oil for deep fryingJ ). Make a thick dough.

2. Heat the oil for deep frying and fry to golden brown.

3.In a mixie grind green chilli ginger and garlic to fine paste by adding little water.

3. In a pan heat oil and put mustard when it splutters add jeera,bay leaf, cinnamom, clove

4. Add onion and fry till the raw smell of onion goes then add  ginger garlic green chillipaste, fry till raw smell goes

5. Add tomatoes and let it cook for 2 minutes.Now mash them, so that you get a thick gravy consistency.

6. Now add chilli powder, garam masala, turmeric powder for colour and salt to taste.

7. Let it cook. Oil will start oozing out now it’s the right time to add the coconut paste.

8. In two minutes you can add coriander leafs and switch off the flame!

Time to serve!

Type 1:

If you are going to serve immediately, you can add the hot pakodas to the very hot gravy and serve with chapattis

Type 2:

If you are planning to cook early and serve later. Do not add the hot pakodas to the very hot gravy. At the time of serving no gravy will be left! Pakodas will absorb all of it! So add the pakodas 15 minutes before serving time.

Type 3:

If you want a dry gravy, then add the pakodas to hot gravy and wait for the pakodas to absorb the gravy! The pakodas will be very delicious and juicy! I like it this way! J