Phul Kobi ( Cabbage ) – 750grm
Muga Dali ( Green Gram ) -75grm
Nadia Kora ( Shredded coconut ) -1 cup
Sukhila Lanka ( Dry chilies ) -1pc
Rasuna ( Garlic ) -15 cloves
Biri Dali ( Black gram ) -2 btps
Sorisha ( Mustard seeds ) -2tps
Haladi Gunda ( Turmeric powder ) -1 tsp
Tela ( Refine oil ) -4btps
Luna ( Salt ) to taste
PREPARATION : STEP WISE
Finely chop the cabbage ( patra kobi ) into thin slices.
Heat a pan ,add the green gram ( muga dali ) and fry till it turns light brown and keep it aside.
Heat water ( 1/2 cup ) in a pan, add the fried green gram to it.
When it starts boiling, add cabbage, salt to taste, stir it properly and cover it with a lid.
Allow it to boil on a lower flame till it is properly cooked.
Heat oil in another pan, add cloves of pealed garlic and sauté till it becomes light brown.
Add the black gram, mustard seed and dry chill .Allow spluttering.
Add the boiled cabbage and green gram ( muga dali ) to it,stir it properly and cover with a lid for 1 min.
And then at last add shredded coconut and stir it . Serve hot.