Ingredients:

• Cabbage – 1
• Tomatoes (sliced) – 4
• Onions (sliced) – 2
• Green chillies (sliced) – 6
• Ginger – 1 inch piece
• Rice/Corn Flour – as needed
• Salt to taste
• Oil
• Cinnamon – 1 inch piece
• Cloves – 2
• Cardamoms – 2
• Dhania powder – 2 tbsp

Method:

1. Cut the cabbage into medium-sized pieces. Boil and grind into paste without adding water.
2. Heat oil in a heavy bottomed vessel.
3. Add cloves, cinnamon, cardamom, and dhania powder.
4. Add onion slices, green chillies, and ginger. Fry till light brown.
5. Then add tomatoes and salt and cover with a lid.
6. Heat until the gravy becomes thick (semi-liquid paste).
7. Heat oil in a different pan.
8. Add salt to the cabbage paste and make balls of this paste with a small amount of flour (flour is used for tightening, use as little as possible).
9. Deep fry these balls and put them gently in the gravy.

Recipe courtesy of Aparna