Cabbage zunka is said to be a Goan or Maharashtrian or Konkani dish. Very similar in taste with South Indian Usli. After immediately my marriage, we were in Pune. So our food habit has lots of Marathi or Konkani influence, though we were brought up in Bengal. Really very delicious veg dish, can be served with dal rice. Tastes great! If you like chickpea flour in curry, then this is the delightful option to make this authentic Konkani dish.
1 Small Cabbage
1/2 Cup Chickpea Flour
Juice of a Lemon
3-4 Green Chillies
1 Cup Shredded or Grated Coconut
8-10 Curry Leaves
1/4 tsp Asafoetida
2 tbsps Coriander Leaves (finely chopped)
1 tsp Mustard seeds
2 tbsps Oil
Salt to taste
Dry roast gram flour for 2-3 minutes. Remove from heat and set aside. Wash and chop cabbage in a very thin slices. In a small bowl, add 1/2 cup water with chickpea flour and mix it nicely to make a smooth batter.
Heat oil in a wok. Add mustards seeds in it. When it starts to splutter, add asafoetida and cabbage in it. Fold nicely. Cover and cook for 5 minutes. Keep stirring occassionally.
Add chickpea batter and curry leaves in it. Fold well. Add 1/2 cup water in it. Cover and cook for 8 minutes on medium heat.
When all water evaporates and cabbages are tender, add salt, grated coconut, lemon juice and green chillies in it. Mix nicely.
Cook for another 3-4 minutes. Add chopped coriander leaves. Switch off the heat now.
Serve immediately with chapathi or plain rice accompanying with dal.