You need:
- 3 cups shredded organic cabbage
- 1 teaspoon Himalayan pink salt
- 1 tablespoon organic mango powder
- 1 teaspoon cumin seeds
- 1 teaspoon peppercorn
- 3 cups chickpea flour
- 1 teaspoon coriander powder
- 1.5 cups water
- 1 tablespoon grated ginger
- 1/2 cup dried methi leaves (fenugreek leaves)
- 4 tablespoon organic coconut oil
- 1/4 cup coriander seeds
- 1/2 cup coconut
- 1 tablespoon black peppercorn (add less per taste)
- 5 cashews (add more for extra creaminess)
- 2 green cardamom pods
- 2 cloves
- 1/2 cup water
- 1/2 cup tamarind juice (or 1/4 cup extract)
- 1 teaspoon turmeric powder
- 1/4 cup chopped cilantro
To do:
- Place shredded cabbage, salt, mango powder, cumin seeds, peppercorn in a large vessel. If the cabbage is not finely shredded use a pastry cutter and mash it up well. Set aside for 10 minutes.
- Add chickpea flour, coriander powder, grated ginger, methi leaves and water . Mix well using finger tips.
- Make small patties and place them in a pan. Drizzle 2 tablespoons coconut oil. Turn around and allow the patties to cook well. Remove when both side are well done.
- Assemble coriander seeds, coconut, black pepper corn, cashews, cardamom, cloves and water in a blender. Blend until smooth.
- Mix the coconut with tamarind pulp. Add turmeric powder and mix well. Boil the gravy in low heat for10 minutes.
- When the gravy comes to a gentle boil, add the patties. Allow to boil at low heat for 5 minutes.
- Sprinkle with chopped cilantro.
Serve with turmeric rice (https://youtu.be/V9_X-mm10XY), roti (https://youtu.be/zYgqobeOBQ) , idli (https://youtu.be/kxPtx8Z4-Tw), puri (https://youtu.be/b1ZqWfEli9k), or dosa (https://youtu.be/hmueE_40RdU).