Cabbage Potato Masala

     

                                                                                                                                       Serves 4
Preparation:

• Wash and cut the vegetables.

• Grind the dry masala.
• Heat a large, heavy bottomed pan, add oil. When the oil starts to boil add the aniseeds, coriander and sesame seeds respectively.
• When the seeds start spluttering add the cut vegetables and the ground masala.

• Mix well. Press down the mixture lightly, cover and cook on a low flame; till the potatoes are well cooked.
• Stir in between for even cooking and to avoid the vegetables getting burnt.
• Serve warm with rice/roti/dosa.
• Garnish with coriander leaves.

Ingredients:

Cabbage shredded - 2 cups
Onion chopped - 1/2 cup
Potato - 1 medium size (cubed)
Green chillies - 4 (Slit)
Ginger - 1 teaspoon (cut into thin strips)

For Masala:

Red chilly powder - 1/2 teaspoon
Coriander powder - 1 1/2 tablespoon
Fennel seeds/Aniseed - 1/2 tablespoon
Asafoetida/ Hing - 2 pinches

For seasoning: 

Oil - 2 tablespoon
Aniseed - 1/2 teaspoon
Coriander seeds - 1/2 teaspoon
Sesame seeds - 1/4 teaspoon