• 1 kg bund gobhi (Cabbage).
• 1 table spoon Salt or to taste.
• 2 table spoons laal mirchi powder (red chilly powder).
• 1 Tea spoon zeera (cumin).
• 1/4 Tea spoon hing (Asafoetida).
• 4 table spoons imli (Tamarind) pulp / juIce of three Lemons.
• 5 hari mirchi (Green chillies).
• 3 big ladles of mustard Oil.

Cut big pieces of bund gobhi and wash thoroughly with fresh water 3-4 times, keep aside to drain off excess water.

Heat oil in a patila till smoke appears.

On low flame, put zeera, hing, bandgobhi and salt in patila and stir occasionally till water appears.

Mix mirchi powder evenly (add 1/2 glass of water if necessary), put hari mirchi in it and cover with a lid with occasional stirring till tender.

Mix imli pulp or lemon juice and cook for another 2-3 minutes.

Chokk bund gobhi is ready to serve with rice or chapatti.

by Pak101.com (few years ago!) / 964 views