I have been missing the Konkani food. And then I chanced upon this recipe in Vani's blog- Mysoorean. I made the recipe and it was so good.
Sukke in Konkani means dry, and this is meant to be a dry curry, but since I was serving it with rotis, I did retain a little gravy.
Cabbage - 2 cups finely cut
Potato - 1 cup - diced
Tamarind - 1/2 tsp
Jaggery - 1 tbsp ( small piece - optional) but does add to the taste.
Turmeric powder - 1/2 tsp
Coconut - 50 gms - grated
Urad dal (Black gram dal) - 2 tsp
Red Chillies - 5-6 \nos
Coriander seeds (dhania) - 2 tsp
Fenugreek seeds (Methi) - 1/2 tsp
Salt to taste
Mustard seeds - 1 tsp
Asafoetida - pinch
Curry leaves - few.
Roast in a little oil - the urad dal, red chillies, coriander seeds and methi seeds.
Grind the roasted ingredients with coconut,jaggery and tamarind paste to a fine paste with a little water.
Keep aside the masala.
In a wok, heat a little oil ( 2 tbsp)
Add the mustard and hing.
When mustard splutters add the curry leaves.
Add chopped cabbage and potato.
Add turmeric powder.
Allow to cook.
When the potatoes are tender add the ground masala.
And the salt.
Simmer till the masala is absorbed.