Baby Cabbage Gravy (Kizha Goss Gravy)

This baby cabbage may be a new concept to many.  I knew coz of my hubby's knowledge of having these baby cabbage (curry form) in his childhood days.  These baby cabbages are found in many supermarkets and come in plastic packets.  So, next time you go out, do look for these, as they make awesome curries or gravies.

Ingredients for the Basic Masala

• 4–5 scraped coconut pieces (brown part removed)
• 3 green chillies
• 5–6 garlic pods
• 2-inch ginger piece
• 1/2 tsp peppercorns
• 1 tsp saunf (fennel seeds)
• 2 tsp roasted poppy seeds

Grind all the above ingredients into a smooth paste.

Other Ingredients

• 1 cup baby cabbage (around 20–25 pieces)
• Prepared basic masala paste
• Onion-tomato paste (onion and tomato sautéed in oil and ground)
• A pinch of turmeric powder
• 1/2 tsp garam masala
• Jeera for tempering
• Oil as required
• Coriander leaves and cream for garnish

Method

1. Heat oil in a kadai and add jeera. Allow it to splutter.
2. Add the onion-tomato paste and sauté well for a few minutes.
3. Add turmeric powder and garam masala.
4. Add the baby cabbage and prepared masala paste.
5. Cook on low flame until the baby cabbage turns soft and absorbs the flavours.
6. Garnish with fresh coriander leaves and cream.

Serve hot with rice, chapati, or naan.

  

  

Koshimbir Recipe | Maharashtrian Salad with Sprouts, Carrot & Curd

Koshimbir is a simple yet flavourful Maharashtrian-style salad prepared using fresh vegetables, sprouts, curd, and roasted peanuts. Traditionally, the salad is generously dressed with curd, but here a small amount of hung curd is added for a mild and balanced flavour.

Ingredients Required

• 1 cup grated carrot
• 1/2 cup green gram sprouts, steamed for 10 minutes
• 1/2 cup onions, finely chopped
• 1/2 cup tomatoes, deseeded and finely chopped
• 1 tbsp hung curd
• 1/4 cup finely chopped coriander leaves
• 1/2–1 tsp finely chopped deseeded green or red chilli
• Salt to taste
• Roasted peanut powder for topping

Method

1. In a mixing bowl, combine grated carrot, steamed sprouts, onions, tomatoes, coriander leaves, and chopped chilli.
2. Add hung curd and salt to taste.
3. Mix everything well until evenly combined.
4. Top generously with roasted peanut powder before serving.
5. Serve fresh as a side dish with a Maharashtrian meal or enjoy as a healthy salad bowl.