“Cabbage-Piyava Bhutti (Cabbage-Onion Dry Masala)” … A traditional-delicious semi dry dish from the kitchen’s of Amchi Konkani Saraswat Women ... A tasty dish that can be served as a side dish with dal-chawal … also tastes awesome chapati/roti/poori/parathas etc ..…
** Bhutti is a common dish from Konkani Saraswat Cuisine and can be prepared in combination of various veggies while by and large onion remains constant in it. Tendle Bhutti ie Ivy Gourd or Gherkins with onion is the most sought after / popular one and is loved by one and all followed by Karate' (Karela/Bitter Gourd) and small gud gud almabe (mushrooms that erupt from ground during monsoon) bhutti. I have posted many combination of veggies of bhutti before and you will find them all in the Blog if you use the search option. I will also share the common link to them at the bottom of this recipe for easier access for those who want to check out on the same. Here is another simple but tasty dish that taste simply awesome when served with either dal-chawal or roti/parathas/chapati/poori. Try it out, I am sure all in your home will love it specially children as this is a medium spiced dish.
** Here is my simple method of preparing “Cabbage-Piyava Bhutti (Cabbage-Onion Dry Masala)” ….Konkani Saraswat Cuisine Style ….
** Ingredients :
Onion / Piyavu / Kanda : 2 large sized
Cabbage : 250 gms
Oil : 2 tblsp
Mustard Seeds : 1 tsp
Curry leaves : 8-10
Salt to taste
** Masala to be Ground :
Coconut : 1 cup freshly grated.
Coriander seeds : 2 tsp
Kashmiri Red Chillies or Kumte Mirsanga or Byadgi Mirchi : 8-10
Tamarind : small marble sized.
** Peel off the skin of the onions and cut them also into 1 inch sized cubes and keep them also ready aside. Always while you cut, vegetables see to it that they are all of almost equal sizes. They not only look good and very professional when done this way but also cook evenly which is very imported.
** Peel off the outermost leaves of cabbage if they are not good and them also into 1 inch sized cubes similar to the size of onions. Put them in a colander and rinse them under running water and keep it aside for the excess water to drain off well. Cabbage hardly needs much water to cook and the thin film which remains on the same is enough for it cook well.
** For grinding masala : Add the coconut, coriander seeds, red chillies and tamarind in a mixer grinder and grind to a fine paste with little water. There is no need to grind the masala too fine but ensure that it is not coarse either. Remove and keep this aside ready.
** Heat oil in a thick bottomed kadai, when hot lower the heat to medium and add in the mustard seeds, when they begin to splutter add in the curry leaves followed by the onion pieces and fry till they are translucent. Do not let them brown or overcook, we just need it slightly softened.
** Add in the cabbage pieces, mix well, and cook on medium heat mixing often for 2-3 minutes. Then lower the heat to minimum, cover with a lid and cook on its own steam till the cabbage is cooked 75%. Do mix in the same in between for even cooking and the same getting burnt at the bottom. If need be sprinkle some water.
** Now add in the ground masala, salt to taste and mix well. If too dry you can add in half a cup of water. Cover and cook till the masala gives out sort of bubbles on top. Keep stirring often in between to avoid the masala getting burnt at the bottom as it is thick in consistency. When good amount of bubbles appear on the surface, consider the curry is done. It may take about 10-12 minutes at medium to low heat. Remove from heat and Keep it covered aside.
** “Cabbage-Piyava Bhutti (Cabbage-Onion Dry Masala)” is done and ready to be served. Serve the dish hot with Dalitoy and Rice as an accompaniment. Goes well with roti / chapatti too. A yummy dish when served with other dishes as a side dish. I served it with Dal-Chawal and salad for lunch and with roti for dinner. Do try out this dish and enjoy with your family and friends.
** Note : This semi dry curry remains good if cooled immediately and put in an airtight container and stored in fridge, if for any reason you want to prepare the dish prior by some hours or a day. Just before serving, if you have a microwave oven you can heat it up for 2-3 minutes on a flat glassware dish or you can put the same in a bowl and steam it in pedavan / Idly steamer.
** Note : There are actually two ways of preparing the tempering. One method is the one as I mentioned above by tempering the dish on completion, while the other one is starting with the tempering. You temper in a large kadai first, then add in the onion and cook till translucent then follow the same method as mentioned above. I prepare either way as sometime I like the dish better when it is tempered towards the ends and not cooked in the same. You may choose any method.
** Note : You can use ambado (hogplums), bimbul (tree sorrel) or Karmbal (Star fruit) when they are in season instead of the usual tamarind which is added while grinding the masala. This time however I did not have any of them at home, so I added tamarind to the masala while grinding.
** I am sharing a common link to the recipe of “Bhutti” below, you can check out various combination of the same and try out that which appeals to you ….
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