Cabbage Batate Sukke

Ingredients

• • Potato - ¼ kg
• • Cabbage - ¼ kg
• • Oil - 1 tablespoon
• • Mustard seeds - ¼ teaspoon
• • Curry leaves - 1 sprig
• • Coconut oil (for frying spices) - 1 ½ teaspoons
• • Tamarind (soaked & extracted) - lime size
• • Salt - as required
• • Coconut (fresh, grated) - ¼ cup
• • Turmeric powder - ¼ teaspoon

Ingredients For Frying

• • Red chillies - 8
• • Dhania - 2 teaspoons
• • Black gram dal - ½ teaspoon
• • Fenugreek seeds - ¼ teaspoon

Method

• 1. Peel outer skin from potatoes and chop finely.
• 2. Dice cabbage also finely.
• 3. Heat little coconut oil and fry the spices till golden and grind it along with coconut, tamarind, turmeric powder and salt to smooth paste.
• 4. Heat one tablespoon oil in a frying pan, add mustard, curry leaves and then chopped cabbage and potato.
• 5. Stir for a minute and pour water to cover the pieces.
• 6. Close with lid and cook in reduced flame till vegetables are tender.
• 7. Add ground paste and cook till gravy becomes thick enough to serve.