Kobhi Zunka

A traditional Maharashtrian dry curry made with cabbage and roasted gram flour, offering a flavorful blend of spices and a rustic, earthy texture — perfect with roti or bhakri.

Ingredients

1. 2 small heads of finely shredded cabbage
2. 6 tbsp gram flour (besan)
3. 1 tsp black mustard seeds
4. 1 tsp cumin seeds
5. A few curry leaves
6. 1 tsp turmeric powder
7. 1 tsp cayenne powder
8. 1 tsp coriander powder
9. A pinch of asafoetida
10. 4 tbsp oil
11. Salt to taste

Instructions

1. Roast the Gram Flour

   • Heat a heavy-bottomed pan and add the gram flour.
   • Roast it on medium heat, stirring continuously to avoid lumps.
   • When it changes color slightly and releases a nutty aroma, remove from heat and keep aside.

2. Prepare the Tempering

   • Heat oil in another pan.
   • Add mustard seeds and allow them to pop.
   • Add cumin seeds, asafoetida, and curry leaves.
   • Sauté for a minute until fragrant.

3. Cook the Cabbage

   • Add the shredded cabbage to the pan.
   • Mix in turmeric powder, coriander powder, cayenne powder, and salt.
   • Stir well to coat the cabbage evenly with the spices.
   • Add a little water, cover, and cook on low flame until the cabbage is tender yet crisp.

4. Add the Gram Flour

   • Increase the flame to medium and dry out any excess liquid.
   • Sprinkle the roasted gram flour over the cooked cabbage and mix well.
   • The gram flour will absorb the moisture and form small clumps — break them gently with a spatula.
   • Stir continuously until the flour is fully cooked and well combined with the cabbage.

5. Finish and Serve

   • Once the mixture is dry and aromatic, remove from heat.
   • Serve hot with chapati, bhakri, or as a side with dal and rice.