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Posted by on Feb 13, 2013 in Indian, Veggies | 0 comments

A Compassionate Meal – Kobhi Zunka

A Compassionate Meal – Kobhi Zunka

You might have noticed a banner for Compassion International in my blog.I put this banner on the day,we started sponsoring a little girl in India.A constant reminder to us that oceans away there is this sweet girl,who we haven’t met personally,is been connected to us by God.


 To celebrate this sponsorship,i decided to make a meal from the state where this sweet girl lives.A state of Maharashtra.You may or may not have heard the name before but if i ask you,if you know ‘Bollywood’,then it might ring a bell.Mumbai,home of Bollywood, is a capital of Maharashtra.India has 25 states.There are at least 25 languages,one per each state spoken with numerous dialect.I can understand only few of them.People who are original to Maharashtra are called ‘Marathi’,which is also the language they speak.



We decided to have a candlelight Marathi dinner,as we prayed for her and her family.My kids looked up in their table mat where the place is located within India.

Now a little bit about Kobhi Zunka.Basically ‘Kobhi’ is marathi for cabbage or cauliflower.In Hindi,we call cabbage “Patta Gobhi” and Cauliflower as “Phool Gobhi”,where “Patta” means leaves(As in cabbage leaves) and “Phool” means “flower in Hindi.

I don’t know Zunka part.I will have to ask my aunt.Only difference between this cabbage dish and the similar ones i have grew up eating   is,the usage of certain spices along with “lentil” flour,a big difference.



  • You might have noticed,Asafoetida(A-SA-F-Ti-da),listed under the spice.It is VERY VERY PUNGENT spice.So much so that i do not keep it inside my pantry.Smell permeates in the closed pantry.It is actually a gummy root.If you are using the root,you use no more then the size of a mustard seed.I can only find powder here in local Indian grocery store,you use not more then pinch.It will make the dish inedible,if you overuse it.Asafoetida is commonly used for seasoning in lentil and beans based dishes.I absolutely love what a mustard bit of asafoetida can do to the dish.
Lentil flour

Lentil flour

  • I used garbanzo bean flour.However traditionally lentil flour which is used there,comes from roasted Indian chick peas.Quite different then big chickpeas that you see here.
Dry Curry Leaves

Dry Curry Leaves

  • Curry leaves:Essential ingredient.It has strong smell but i absolutely love it in the dish.I buy it dry because i just couldn’t keep the plant alive 🙂
Kobhi Zunka

Kobhi Zunka

Kobhi Zunka


  1. 1/2 head of cabbage,finely chopped
  2. 2 tablespoon oil
  3. 1/4 cup garbanzo bean flour/'besan'
  4. salt to taste
  5. Seasoning
  6. 3-4 curry leaves
  7. 1/4 tsp cumin seeds
  8. 1/4 tsp black mustard seeds
  9. sprinkle of Turmeric
  10. pinch of Asafoetida
  11. dash of cayenne pepper


  1. In a pan,dry roast the lentil flour without burning it.You will smell the roasting smell.Keep it aside.
  2. Clean the pan and heat some oil.
  3. Add curry leaves,mustard seeds,cumin seeds.Let it bloom.
  4. Add chopped cabbage.Add Turmeric,Asafoetida,cayenne pepper.
  5. Season it with salt.
  6. Stir it well and let it cook covered at medium-low.
  7. Once cooked,add the roasted lentil flour.Stir it well,so that it doesn't get lumpy
  8. Enjoy it with Chapati/Paratha.

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