Cabbage Junka or Kobicho Junko is a very different recipe which uses chickpea flour or besan in curry. This is my moms recipe for junka in the Goan style which I simply love.
Ingredients
Onion: 1 large finely chopped and 1 small sliced
Green Chilly: 1 slit vertically
Cabbage: 1 cup finely chopped
Potato: 2 small peeled and cut into small pieces
Turmeric Powder: ½ tsp
Chickpea flour (Besan): 4 tbsp
Cinnamon : ¼ inch piece
Cloves : 1
Peppercorns : 3
Bay Leaf: ½ small
Coriander seeds: ¾ tsp
Garlic : 1 small clove finely chopped
Scraped Coconut: ¼ cup
Dry Red Chillies: 1 small
Tamarind: 1 tsp
Salt: to taste
Instructions
Heat a little oil in a pan and stir fry the garlic till brown. Add the cinnamon, cloves, peppercorns, bay leaf and coriander seeds and stir fry for 2-3 minutes. Remove and keep aside.
Heat oil in pan and stir fry sliced onion till translucent. Add scrapped coconut and stir fry till golden brown.
Grind the garlic-dry spices and onion-coconut mixture along with dry red chilies and tamarind.
Heat oil in a pan. Add onion and green chilli and stir fry till translucent.
Add potato and cabbage and stir fry briefly. Add little water, close lid and let cook till potato is cooked.
Add turmeric powder, ground paste from step 3, and salt and mix well. Bring to boil.
Mix chickpea flour (besan) in water to make paste.
Add besan paste to the vegetables and mix well. Close lid and cook till the liquid dries.
Garnish with coriander
Recipe by YourHungerStop at https://www.yourhungerstop.com/cabbage-junka/