Here is a wonderful sabzi called sukke, which is made using a typical Konkani masala. I've used cabbage and potatoes today, following my mother-in-law'a recipe for cabbage sukke. Slightly tangy and slightly sweet, this is a delicious stir fry with chapatis or as a side with rice and dalithoy/dal.
Cabbage - 2 cups. chopped
Potato - i medium, diced small
Coconut - 1/4 cup, freshly grated
1 tbsp urad/split black dal
1/4 tsp methi/fenugreek seeds
1 tbsp coriander seeds
4-5 dried red chilies
a small piece of jaggery, shredded
1/2 tsp turmeric
1/4 tsp tamarind paste or a small marble sized piece of tamarind
Salt to taste
For the tadka:
1 tbsp coconut oil
1 tsp mustard seeds
a few pinches of good asafoetida
In a little bit of oil, fry urad dal, methi, coriander and red chilies until fragrant. Let cool and grind together with coconut, tamarind and jaggery into a smooth paste. Keep aside.
Heat oil in a pan. Add mustard seeds and allow to pop. Add the asafoetida and mix in the chopped cabbage, potatoes and turmeric. Add salt and a few tablespoons of water and allow to cook until soft.
Add the ground masala and mix well. Cover and cook on low for 5 minutes.
Serve with chapatis or as a side with rice and dal/rasam