Kobi cha zunka is a typical Maharashtrian style recipe prepared by sprinkling roasted besan (gram flour) over the cooked kobi (cabbage) which is infused in basic spices.
Kobi in English means cabbage. At home, instead of calling it kobi cha zunka we normally call it peeth perun kobi chi bhaji.
'Peeth Perun' means a sprinkling of gram flour (besan). This is a typical Maharashtrian dish is almost made in every household but with lots of variations.
This is a vegan recipe that is rich in vitamins and proteins. I have added onions here but this recipe can be done without using onions and it still tastes good.
Ingredients500 kg Cabbage cut lengthwise
1 Onion cut lengthwise
1 teaspoon Mustard Seeds2 teaspoon Coriander Powder
1 teaspoon Jeera Powder
1/4th cup Coriander Leaves finely chopped
Salt as per taste1/4th teaspoon Hing (Asafoetida)
1 teaspoon Red Chilli Powder
1/4th teaspoon Turmeric Powder
1 teaspoon Sugar
3 tablespoon Besan (Chickpea Flour)
2 tablespoon oil
Method- In a non stick kadhai heat oil and add mustard seeds, let them splutter. Add hing (asafoetida), turmeric powder, and onions and saute for 2 minutes on a medium flame.
- Once the onions are sauteed add cabbage, salt, sugar and mix well. Do not use water.
- Cover and cook the vegetable for another 5 minutes stirring occasionally. Now add red chilli powder, jeera powder, and coriander powder and mix well.
- When cabbage is 80% done, use a sieve (strainer) and sprinkle besan evenly over the cabbage and mix well.
- Check for seasoning. Cover and cook the vegetable until the rawness of besan fades away and the cabbage is well cooked. Lastly, add coriander leaves and mix.
- Cabbage Zunka – Peeth Perun Kobi Bhaaji is ready.
- Serve hot with a flatbread of your choice.