Potato-Cabbage 'Grindless' Gravy

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I don't know how many of you have actually been over to Sra's blog to check out her unique event Grindless Gravies. I read through her instructions with great interest till I reached the line where it said 'It can't be all lentils or all curds...' Now that makes it really tough. So I put on my thinking cap.

It was a weekend and I had nothing to do except cook. Opened the fridge and saw an entire cabbage sitting there. Its very difficult to cook for one and I really hate that. This cabbage made me feel lonely because whatever I make, its going to be extra, and eventually will go to waste. I sighed and took it out, and then rummaged through my potato-onion-garlic basket kept in the kitchen. Most of the potatoes had small shoots coming out of it, a sign that it has spent one too may days in the kitchen, waiting to be cooked. Without thinking much, I chopped up the cabbage, peeled and halved the potatoes and dunked both into my pressure cooker.

Thus was born the idea behind this lip-smacking (?) aloo-cabbage gravy that's ridiculously simple and satisfies (phew!) all of Sra's conditions to qualify for her event.

Aloo-Cabbage 'Grindless' Gravy




What I Used:

Potatoes - 3
Cabbage - 200gm
Onion - 1
Tamarind paste - 1 tbsp
Garlic paste - 2 tsp
Coriander powder - 3 tsp
Jeera - 1 tsp

Red chilli powder - 1 tsp or to taste
Turmeric - 1/2 tsp
Curry leaves - 1 strand
Mustard seeds - for tempering
Salt - to taste
Oil - 2 tbsp

Utentils I Used:

5 litres pressure cooker - 1
Thick bottomed aluminium kadai - 1
Wooden spoon to mix - 1
Serving bowl, so that the picture looks nice - 1
Small spoons to measure the ingredients during cooking - 2

Total cooking time : Not more than 30 mins

How I Made It:

1. Pressure cook the chopped cabbage and the halved, peeled potatoes for one whistle. You can coarsely chop the cabbage and save time that way.

2. Mash half of the potatoes and some of the cabbage to form a thick gravy around the other pieces.

3. Heat oil in the kadai, add mustard seeds and then fry onions till they become transparent.

4. Add the garlic paste, coriander, jeera, turmeric and curry leaves and fry for another 3 mins.

5. Add the aloo-cabbage mix to this and some water if its too thick.

6. When the gravy begins to boil, add the tamarind paste, mix well, adjust salt and remove from fire.

I had it with rice, but that same night, I realised it goes well with roties and chappathis as well.



This goes over to Sra as an addition to her list of Grindless Gravies that are going to do the catwalk on Dec 22nd, 2007.

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