Cabbage Junka or Kobicho Junko is a recipe in which chickpea flour or besan is cooked with cabbage and spices. This is my moms recipe for junka in the Goan style which I simply love.
Junka is very famous in Maharashtra and is generally made of spring onions and served with Bhakri. I had first eaten this version of Junka when I was working in Pune and had visited Sinhagad fort with a couple of friends.
Here is the step by step recipe for Cabbage Junka with pictures:
Serves: 3-4
Preparation Time: 20 minutes
Cooking Time: 15 minutes
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 : 1/4 inch piece
Cloves : 1
Peppercorns : 3
Bay Leaf: ½ small
Coriander seeds: ¾ tsp
Garlic : 1 small clove finely chopped
Scraped Coconut: 1/4 cup
Dry Red Chillies: 1 small
Tamarind: 1 tsp
Salt: to taste
Method of Preparation:
- 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
If you like this Goan Veggie recipe, here are some other traditional Goan vegetarian recipes which might interest you: Mixed Veggies Tonak, Wadiyacho Ros, Dudhi Bhaji, Mooga Gathi
For the entire list of all recipes in the Goan cuisine, you can click here: Goan Cuisine.
Junka
- 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
- 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
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