Ingredients:
Cabbage – 1 small
Shelled Peas – 1 cup, boiled
Tomatoes – 2 medium, chopped
Green Chillies – 3, slit
Coriander Leaves – 2 tblsp, chopped
Cream – 3 tblsp
Bay Leaves – 2
Coriander – Cumin Powder – 2 tblsp
Chilli Powder – 1 tsp
Turmeric Powder – 1 tsp
Salt to taste
Grind to Paste:
Onion – 1 large
Garlic – 6 cloves
Ginger – 1 inch piece
For Pakodas:
Gram Flour – 4 tblsp
Turmeric Powder – 1/2 tsp
Chilli Powder – 1 tsp
Salt to taste
Water to mix
Oil for frying
Method:
1. Wash and cut cabbage into strips, pat on a dry cloth so as to remove all water.
2. Mix together all ingredients for pakodas, except oil.
3. The batter should be of a thin consistency.
4. Heat oil, take a handful of cabbage, shake well so as to remove any water left, dip in batter.
5. Deep fry to a golden brown colour.
6. Leave on paper towels for oil to drain.
7. When cabbage has been fried, remove the excess oil, leaving about 2 tblsp in the kadai.
8. Heat this, add bay leaves, slit chillies and ground paste.
9. Fry till masala is browned.
10. Add tomatoes and the powdered masalas, continue to fry till oil surfaces.
11. Add 1 to 1 1/2 cups water and salt.
12. Cover and cook on low heat till a gravy is formed.
13. Add fried cabbage, cooked peas, 1 tblsp coriander leaves and simmer for 1 to 2 minutes.
14. Remove from fire and transfer into a serving bowl.
15. Beat cream smooth, pour over curry and sprinkle the rest of the coriander leaves.
16. Serve hot.
