Ingredients

For the Curry

• 2 cups coconut milk
• 1 1⁄2 cups bell peppers capsicum, finely chopped
• 1 cup purple cabbage finely chopped
• 2 raw bananas boiled and mashed
• 2 tomatoes pureed
• 12 florets broccoli finely chopped
• 3 tbsp coriander kothmir, finely chopped
• 2 tbsp chilli paste
• 4 tsp red chilli powder
• 4 tsp coriander powder
• 4 tsp garam masala
• 2 tsp turmeric powder
• margarine for sautéing
• oil for greasing
• salt to taste

For the Balls

• 2 cups chana dal soaked and crushed
• 1 cup moong dal soaked and crushed
• 2/3 cup urad dal soaked and crushed
• 1⁄2 cup cabbage finely chopped
• 3 tbsp coriander finely chopped
• 6 green chillies chopped
• Oil for frying
• salt to taste

For Cabbage Birasto

• 1 cup cabbage finely chopped
• salt to taste

For Garnishing

• 2 crispy puri
• 3⁄4 cup banana chips
• 4 tbsp sev
• 2 tbsp coriander finely chopped
• 2 tbsp lemon juice

Instructions

For the Curry

1. Sauté the bell peppers, cabbage, broccoli and coriander in margarine.
2. In a pan, heat oil on a medium flame and add chilli paste.
3. Add tomato puree and mashed bananas. Mix well.
4. Add coconut milk, sautéed vegetables and all the other ingredients and cook well.

For the Balls

1. Mix all the 3 crushed dals in a bowl.
2. Add cabbage, coriander, chillies and salt to taste.
3. Roll out balls of this mixture and press them a bit. Deep fry these until they become crispy and golden brown in colour.

For Cabbage Birasto

1. Add a bit of salt in the oil used for frying the balls.
2. Deep fry chopped cabbage until it becomes crispy.

Assembly

1. In a serving plate, place balls and pour the curry over them. Top it with the cabbage birasto, lemon juice, coriander, crispy puri, banana chips and sev.
2. Serve this hot and delicious Burmese curry.

Recipe Notes

Recipe by Neel Doshi