Saturday, October 11, 2008

Kobi Bhutti

This is one of the many delicious dishes from my grandmother's repertoire. Shredded cabbage is cooked along with Konkani coconut masala. Then it's seasoned with onion and whole coriander seeds using coconut oil.

Kobi Bhutti
Cabbage coconut masala from South CanaraIngredients
2 1/2 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
5-6 byadgi chilies, roasted quickly in a drop of coconut oil
1 tsp coriander seeds
2 tsp tamarind pulp
1 tsp coconut oil
1/2 small onion, minced
1/2 tsp coriander seeds, whole

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 till moisture is almost evaporated.
5. In another small saucepan, add coconut oil. Add onions and coriander seeds. Let onion turn reddish. Ppour 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.


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