Junka or Cabbage Junka
Recipe type: Main
Cuisine: Goan
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
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
  1. 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.
  2. Heat oil in pan and stir fry sliced onion till translucent. Add scrapped coconut and stir fry till golden brown.
  3. Grind the garlic-dry spices and onion-coconut mixture along with dry red chilies and tamarind.
  4. Heat oil in a pan. Add onion and green chilli and stir fry till translucent.
  5. Add potato and cabbage and stir fry briefly. Add little water, close lid and let cook till potato is cooked.
  6. Add turmeric powder, ground paste from step 3, and salt and mix well. Bring to boil.
  7. Mix chickpea flour (besan) in water to make paste.
  8. Add besan paste to the vegetables and mix well. Close lid and cook till the liquid dries.
  9. Garnish with coriander
Recipe by YourHungerStop at https://www.yourhungerstop.com/cabbage-junka/