A failed challenge and Cabbage-Onion Zunka

So till today morning I had completely forgotten about Indian Cooking Challenge and scheduled another post for today. But than Valli’s lovely looking khandvi popped up on my FB stream and I was shit, today is 15th. In the middle of all pongal preparations…idly, vada, sambhar and shakkar pongal for breakfast… sil coming for lunch and hence some good lunch (punjabi dal tadka, bharwan bhindi, dahi vada and carrot kheer for dessert) I started frantically thinking of makin khandvi. As I hadn’t planned it I didnt have any sour curd. I decided it didn’t matter and I will make anyways. Totally not paying attention to the recipe and in haste I tried to make the khandvi and the result was a huge lump of besan which surely can’t be spread and hence u dont see any post for ICC today here But I am not going to give up I am going to try again on Monday in a calm state of mind… Till than please enjoy cabbage-onion zunka… the initial recipe that was planned for today

Recipe Adapted from here

What I used

• Cabbage – 1 cup grated (using the large grater)
• Onion – 2 chopped
• Besan/gram flour – 1 /2 cup
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Turmeric – 1/2 tsp
• Chilli powder and salt to taste (but I think it will taste good only slightly spicy)
• Coriander leaves for garnishing

How I made it

• Dry roast besan in a heavy bottom pan until it slightly changes color and leaves a lovely aroma (dont over do it, while I was cooking it there was a call that came and I roasted it little more than I would like too and hence the little darkish color)
• Cook cabbage in some water either in microwave or on stove
• Drain the water and keep the cabbage aside
• Heat oil in a pan (I used a wide non stick pan and thought it was useful) and add mustard and cumin seeds to it and let it splutter
• Add chopped onions & fry until it changes color. Add cooked cabbage, red chilli powder, besan and mix well
• At this  lump will start forming start breaking them furiously
• Cook on low flame till the besan completely cooks and u have a dry sabzi ready

We loved it and there was a little left next morning and I made stuff paranthas with it which were even bigger hits so much so that N has told me that whenever I make zunka next I have to make more next day paranthas

The bottom one is the normal oil parantha and the top one is how I eat my paranthas, roasted on the gas directly

And I am sending this to CMT : Sabzi event by Jagruti

check out what my fellow foodie marathon buddies are upto? Priya Suresh,Jay, Valli, PJ, Priya Vaasu, Azeema, Reva,Ayeesha, Veena&Soumya.