CABBAGE SUKKE / BHUTTHI
(Cabbage Palya with ground masala)
Cabbage – 1/4 kg (chopped finely)
Potato – 1 (cut into small cubes)
Onion – 3 (chopped finely)
Jaggery – (optional)
Grated coconut – 1katori
Red chilies – (roasted in oil) 6
Tamarind – marble sized.
Fried black gram dhal – 1/2 tbsp
Fried coriander seeds – 1/2 tbsp
Oil – 2tbsp
Salt to taste
Heat 2 tbsp oil in a Kadai. Add 1/2 tbsp mustard seeds, when it starts spluttering add onion pieces and fry slightly. To this add cabbage and potato pieces. Pour 1/2 glass of water, salt according to taste and allow it to cook. A small piece of jaggery may be added. Prepare the masala using grated coconut, fried red chillies, black gram dal and fried coriander seeds. Grind in to a paste and mix it with the cooked vegetables in the Kadai. Bring it to boil.
This dish does not require much gravy, as it is served quite dry. Serve hot with rice and dal.
Preparation time: 45mins
Recipe by: Mrs. Anusuya R. Kini