Ingredients vegetarian 4 servings

• 2 cups Cabbage, chopped
• 4 tbsps. Gram flour
• 4 tbsps. Cream of Rice
• 1 tsp Red Chili Powder
• ½ tsp Cumin powder
• 1 tsp Coriander powder
• tamarind to taste
• ½ tsp Baking Soda
• 1 pinch Asafoetida
• Salt to taste
• 2 tbsps. Coconut, oil
• 1 tsp Bengal Gram (split)
• 2 tbsps. Peanuts
• 1 tsp Mustard seeds (black)
• 4 tbsps. Coconut, grated
• Curry Leaf to taste

Directions

1. Extract the juice from tamarind.
2. Mix all the ingredients, except last six, together properly. Add little bit water.
3. Pour the mixture into a container and steam this in the pressure cooker for 10 minutes.
4. Remove from cooker and chop the cabbage cake into small pieces.
5. Prepare the seasoning by adding mustard seeds, channa dal, curry leaf and peanuts in hot coconut oil. Add grated coconut and remove.
6. Mix the seasoning with prepared cabbage.
7. Keep on heat for five minutes and mix everything thoroughly.
8. Serve hot.

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