Prunes sauce:-
Coarsely blend the prunes and cook them with pineapple juice till it is reduced to just half of it's original quantity.
Blend the coconut malai with green chili into a fine paste.
As the pineapple juice is reduced add coconut paste, black salt, balck pepper powder and dry mango powder.
Cook for 5 minutes and switch off the gas.
Mushroom :-
Wash and cut the mushrooms into small pieces then boil them and drain the water.
Heat oil in a pan add chopped garlic and stir, then quickly add tomato puree, salt, red chili powder and mix it well.
Cook on medium hot heat for 2-3 minutes.
Now add mushrooms and coconut milk, then cook it till all the moisture evaporates. Switch off the gas. Keep aside.
Polenta base:-
Boil 4 cup water with salt, black pepper powder, coriander leaves, chili and oil.
Now add polenta and cook it till it becomes like halwa consistency..
Switch off the gas add lemon juice mix it well.
Pour the mixture into a greased thali, spread equally. Let it cool.
Now cut into rounds
Heat a pan add oil and shallow fry them on medium hot heat till they turn light golden and crisp.
Serving :-
Cut the cabbage with the help of a cookie cutter.
Place the polenta base and put cabbage on top then place the mushrooms on it .
Garnish with mint leaves
Serves hot or chilled with prunes sauce
