Cabbage~Potato~Onion SukHa Masala Bhaji (Dry Curry).

"Cabbage~Potato~Onion SukHa Masala Bhaji (Dry Curry)" ... A simple semi dry side dish that goes very well with roti, chapati or with Dal-Chawal too ... Yumz ... 

** This is a simply bhaji that is prepared with addition of coarsely ground masala to it. Years back I had tasted this dish which is common in South Indian Thali and used to wonder how they did it. Those days there was absolutely no time to even think much let alone prepare different dishes. Life was one hectic roller coaster ride, so hubby and me always preferred eating out at times we felt like having something yumz. The restaurant I am talking about has unfortunately stopped the thali system for the past decade now due to falling demand for the same. Also, those that serve, I have no knowledge of as I have stopped going out for food much now, but yes, definitely there was the desire to try it out. My neighbor unfortunately who is no more, had told me a that they prepared something similar for sundal a mixture of spices along with coconut ground coarsely and added on. Well, I found her recipe familiar to our sambar powder mixture, though sambar powder has some more aromatic spices, so I now just grind coconut coarsely with coconut and add on to the bhaji and I get the dish similar or should I say almost same to the one we used to relish in thali. Do try this out simple and delicious and goes actually very well with chapati/roti. 

** Here is my simple recipe for "Cabbage~Potato~Onion SukHa Masala Bhaji (Dry Curry)" … My Style … 

** Peel off the skin of one large sized potato and cut them into thin 2 inch sized julienne. Put it in plenty of water and keep aside. 

** Cut the cabbage also into thin strips of 2 inch in size similar to the potato and rinse well under running water in a colander and keep it aside to allow the water to drain off well. The quantity of cut cabbage should be close to that of potatoes. 

** Peel off the skin and slice one large sized onion thinly lengthwise. Keep this ready aside. 

** In a mixer grinder add in 2-3 tblsp of freshly grated coconut along with 1 tblsp of sambar powder and 1 tsp of red kashmiri chilly powder. Do not add in water, just mix it in between once or twice and grind and keep it aside ready. 

** Heat 1-2 tblsp of oil in a thick bottomed pan, when hot add in ½ tsp of mustard seeds (rai/sasam). When the mustard begins to splutter add in a few fresh curry leaves and a large pinch of hing (asafoetida) and pinch of haldi (turmeric) powder. 

** Add in the sliced onion and fry on medium heat for a minute or two till its slightly translucent. Now immediately add in the potato julienne and mix well, stir for a minute, sprinkle some water, cover with a tight dome shaped lid and let cook on low heat till 80% done. 

** When the potatoes are 80% done add in the cabbage and mix well. Cover and cook for another 3-4 minutes. Now add in salt to taste and the ground masala and mix well. If too dry you can sprinkle some water, but this is a dry masala bhaji and I have prepared it without any water. Cover and cook till done. 

** "Cabbage~Potato~Onion SukHa Masala Bhaji (Dry Curry)" is done and ready to be served. Serve this hot with chapatti or roti tastes great. However, I served it as side dish in thali for lunch and roti/chapatti for dinner. Do try this simple delicious masala bhaji, you can even carry it in your lunch box to office and enjoy a yummy lunch with friends.

** Note : The Veggies should be cut in equal proportion and style in length and width for the bhaji to look beautiful. The onion I used was very large in size and when sliced gave the same quantity as that of potatoes and cabbage. So use your judgement and use the same. But you can increase potato if you are a potato lover, but give it a try once the way mentioned and do let know how the dish turned out by leaving a comment or mail. 

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