Cabbage Sukke

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.

Ingredients:

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

Oil

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.

Enjoy!