Kobi Bhutti

One of the many delicious dishes from my grandmother's repertoire.

Kobi Bhutti

Cabbage coconut masala from South Canara

Ingredients

2 cups shredded cabbage

1 small potato, peeled & diced

salt to taste

1/2 tsp turmeric powder

Grind to a coarse paste

1/2 cup fresh coconut

4-5 byadgi chilies, roasted quickly in a drop of coconut oil

1 tsp coriander seeds

2 tsp tamarind pulp

Tempering

1 tsp coconut oil

1/2 small onion, minced

1/2 tsp coriander seeds, whole

Method

1. Place shredded cabbage, potatoes and turmeric powder in a saucepan. Add about 1/4 cup water and cook till done.

2. Grind the coconut mixture to a coarse paste.

3. Add the paste to the cooked cabbage. Add salt to taste.

4. Let it simmer.

5. In another small saucepan, add coconut oil. Add onions and coriander seeds. Let onion turn reddish, pour the sizzling tempered oil to the bhutti.

6. Switch off the gas. Cover with a lid.

Notes -

1. Do not overcook cabbage.

2. Do not let onion burn.

3. You can substitute any other oil for coconut oil per your preference. However, coconut oil adds its own unique & authentic flavor.

4. The consistency of this gravy is thick. Do not make it too watery.