My mom's lived in Bombay all of her pre-marital life...She has a lot of Maharashtrian friends and speaks excellent Marathi. Our language and food habits have a lot of Marathi influence though we were brought up in Bangalore.
I realised this when I visited a grand aunt in Mangalore and didnt understand quite a few of the pure Konkani words she used. At home, though we did speak Konkani, Ma would add in a lot of Marathi words and we assumed it was Konkani !
Luckily for us, Ma is really an excellent cook and has tried her hands at all cuisines, so we were exposed to food from different regions since we were really young, Maharashtrian cookign being one of the favourites.
Ma made it with either cabbage or methi leaves.
I bought this really lovely looking bunch of tender baby methi...
I started off to make a methi zunka, but cleaning this up took half a day and I was left with realy little, so added in cabbage too. It tasted awesome with dal and rice.
What you need -
1 cup methi leaves
2 cup chopped cabbage
1/2 tsp jeera / cumin seeds
1/2 tsp mustard seeds
3 tbsp besan / chickpea flour
a pinch of asafoetida
1 tsp sugar
1/4 tsp turmeric powder
1/2 tsp red chilli powder
half a lemon
What you do with it -
Chop the onion. Clean the methi leaves. Clean and chop the cabbage
Heat oil in a pan and mustard and cumin seeds
Add onions and fry till they turn a little pink
Add the turmeric powder, asafoetida and chilli powder
Fry a bit and add the chopped cabbage and methi
Add the sugar and tsp of salt
Cover the pan and allow it to cook
When its almost done, add the besan and stir well till done
(I love it when the besan turns brown and almost crisp-those are the brown bits you see in the pic)
Squeeze the juice of half a lemon over it