Cabbage sukke

This cabbage sukke or cabbage thoran is a typical dish of the Konkani cuisine in India. This recipe actually came from my boyfriends mum! It is typically eaten as a side dish to rice and dalitoy, although you can also serve it with sambar or rasam. 

This recipe is the perfect accompaniment and comes together in less than 30 minutes. It is flavoured with tamarind, chilies and coconut. You can practically make this dish with any vegetable you like - beans are also a good option! The great thing about this dish is that it calls for minimal spices and uses basic store cupboard ingredients. 

Ingredients 
Serves 2-3 
1/2 white cabbage, cut into strips or small pieces 
1 red onion, finely chopped 
1 tsp tamarind paste 
Water, as required 
Handful coriander leaves, to garnish
Vegetable oil, as required

You'll need these spices 
2 dried red chilies
1 tsp methi seeds (fenugreek seeds) Alternatively you can use 1/2 ground fenugreek 
1 tsp coriander seeds 
1/2 cup grated coconut, or desiccated coconut 
1 tsp mustard seeds
1 tsp turmeric

Method 
Cook time - 30 minutes

• In a small frying pan, dry roast the methi seeds, coriander seeds and dried red chilies until fragrant. Transfer to a spice grinder. 
  
  
• In the same pan, dry roast the coconut until fragrant and also add to the spice grinder. 
  
  
• Grind the spices and coconut to a smooth powder. Set aside. 
  
  
• Next, take a kadai or frying pan, and add a few tbsp of vegetable oil. 
  
  
• Add the mustard seeds and let them sizzle. 
  
  
• Add the onions and saute until translucent. Add the cabbage, the tamarind paste and a little water. 
  
  
• Mix well and then cover with a lid and cook for around 10 minutes on medium heat until the cabbage is soft. 
  
  
• Finally, mix in the ground spices and coconut and cook for a further 2 minutes. 
  
  
• Sprinkle over some fresh coriander and serve with rice and dal!