Cabbage Ambodo (Cabbage Bajjiya’s) – Images coming soon

This one is straight from the Konkani-Land. My mother-in-laws hearth. She is a brilliant cook and whips out some of the best Konkan dishes ever.

Origin: Mother-in-law’s Kitchen

Level: Easy

Cook Time: 35 Minutes

Ingredients

Software Cabbage Onions Besan Green Chillies (chopped) Asafetida Oil to deep or shallow fry the ambodo Salt to taste

Hardware Frying Pan Mixing Bowl

 

Directions

 

1. Chop cabbage and onions into small pieces.
2. Add Green chilli and asafetida to it.
3. Add in enough besan to create a binding agent out of it and set aside. The water that the onions give away should be enough to make the besan soft and pasty. Remember to add salt to taste now.
4. Make small balls and flatten them and place them on a heated frying pan. Add little oil on top on these flattened balls.
5. Wait for one side to turn brown and turn them over.

 

Tastes sublimely yummy eaten just by itself or with dal and rice.

 

Variations

• 1. You can deep fry the dish.
  2. You can roll the flattened ball over bread crumbs before frying to give it a cutlet-y texture.

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~ by artskitchen on February 15, 2010.