Cabbage Pakora & Chickpeas Curry

CABBAGE PAKORA INGREDIENTS:

• 2 cups cabbage (finely chopped)
• 1 cup of finely chopped onion
• 1-2 chopped green chilies
• 1/2 cup of chopped cilantro
• 1/2 cup of chick pea flour
• Turmeric powder, a pinch
• ¼ tsp cumin powder
• 2 cups cabbage (finely chopped)
• 1 cup of finely chopped onion
• 1-2 chopped green chilies
• 1/2 cup of chopped cilantro
• 1/2 cup of chick pea flour
• Turmeric powder, a pinch
• ¼ tsp cumin powder

CABBAGE PAKORA DIRECTIONS:

1. Mix all together and make a soft batter.
2. Then deep fry in oil by putting 1 tsp of batter 6 to 8 at a time in a fry pan.
3. Allow it to be golden brown.

CHICKPEAS CURRY INGREDIENTS:

• 1 tbsp cooking oil
• 1 onion chopped
• 6 pods garlic sliced
• 2 bay leaf (tej patta)
• ½ tsp ginger paste
• 1 tbsp of tomato paste
• A pinch of brown sugar
• ½ tsp cumin powder
• A pinch of red chili powder
• A pinch of turmeric powder
• 1 tsp cumin seeds (dry roasted & ground)
• Salt to taste
• 1 mashed red potato
• 1 can chickpeas
• 1/2 bunch of green onion
• 4 tsp of tamarind juice
• 1 green chili chopped

CHICKPEAS CURRY DIRECTIONS:

1. Heat oil in a pan & sauté onion until it is light brown.
2. Add sliced garlic and fry until it is golden color.
3. Add bay leaf & ginger paste – sauté for one min.
4. Add tomato paste & remaining spices.
5. Cook until oil begins to separate.
6. Add the mashed potato and chickpeas.
7. Boil on a high heat for 3 to 4 mins.
8. Lower heat and simmer for 2 to 3 mins.
9. Cook till you get the desired gravy consistency.
10. Garnish with finely chopped green onion and green chili and tamarind juice.

This recipe is from a cooking demonstration with Chef Mahabuba Akhte at the Lynchburg Community Market, the third oldest continuously running market in the United States.