Tuesday, April 14, 2009

Cabbage Jungka recipe

Bandhakopir (Cabbage) Jungka

My source of information regarding the Goanese origins of this dish is a well known cookbook by Leela Majumdar (the same) and Kamala Chattopadhyay, published by Ananda Publishers Pvt Ltd in Aug 1979 and titled quite simply 'Rannar Boi'. It was priced in those days at Rs 15.

Quantity :

Serves 4-6


Cabbage, 1 whole
Besan (gram flour), half cup
Lemon Joice/Tamarind
Green Chilli, adjustable
Curry leaves / Coriander Leaves, according to taste
Shredded Coconut, half
Whole mustard (shorshe/sarson) seeds, 1 and a half tsp
Oil, 2 serving spoons (even better if mustard)


Shred cabbage very finely.
Keep besan dissolved in half a cup of water.
Heat oil, then add the mustard seeds, let them splutter.
Add cabbage, stir fry for 5 mins.
Add dissolved besan and curry leaves/coriander leaves.
Stir for a while.
Then add 1 cup of water and simmer for 15 mins.
When almost all the water has been absorbed, add salt, lemon juice/tamarind, shredded coconut, green chillis and cover.
Remove from gas after about 5 mins.

Tips :

Add water promptly after adding besan and stir well to prevent the formation of clumps.

Addition of a little thin coconut milk enhances the subtle flavour of the dish.

Voila !


gul said...

hey, thanks for sharing this, I've neva tried a recipe lke this b'fore but this sounds nice!
Jus a query- whn exactly do we add the cabbage to the curry???


Casuarina said...

@ Gul : Thanks for pointing out the mistake. I've made the necessary changes to the recipe. You should be able to manage now ! :)


Blog Widget by LinkWithin