Ingredients for Cabbage ghassi (Cabbage curry)
You need
- 1 cup grated /sliced thin cabbage
- ¼ cup potato cut into long pieces
- 2 medium size tomatoes
- ¼th cup thuvar dal
- Water as required
- Salt to taste
For the Dhovo Masolu
- 3 to 4 tbspns of coconut scrapings
- 2 or 3 red chillies (Or as per your spiciness level)
- 1/4th tspn of turmeric powder
For seasoning
- Oil as required for seasoning
- A small spoon of mustard
- A pinch of fenugreek seeds
- 1 sprig of curry leaves
Method
Preparing the thuvar dal
We need thuvar dal which is half cooked. This is because we need to bite into the dal when having the dish. Wash and soak the thuvar dal in water for 15 to 30 minutes. Drain away the water and pressure cook as follows. Transfer the soaked dal into a separator. You need not add water to the dhal. After one whistle simmer the flame and cook for 2 to 3 minutes. The dal would have been half cooked. Open the cooker when it has cooled down. Some recipes skip the dal. The dish will get a different taste and flavour when you add the dal.
Preparing the vegetables
Cut the vegetables as mentioned under ingredients.
Preparing the Cabbage ghassi (Cabbage curry)
Transfer the cut vegetables to a vessel add water and salt and cook till the potatoes get cooked.
While the cooking is going on grind dhovo masolu using coconut, red chilli and turmeric powder to a smooth paste and keep aside. When the vegetables are cooked add the cooked thuvar dal and mix well.
Now add the ground masolu and mix well.
Dhavi ghassi is of semi thick consistency. It should not be watery. So you have to adjust the quantity of water to be added to the dish. If after adding the dhovo masolu your ghassi is very thick then add water to loosen it. If your ghassi becomes watery then grind a little coconut to a smooth paste and add. Check for salt and add if necessary.
The other point that I have to tell while preparing the ghassi is that dhavi ghassi thickens on standing. So the amount of water to be added to the ghassi to get the required consistency can be got only by practice.
After adding the masolu you have to do the seasoning. Heat oil in a kadai or pan. Add mustard seeds to hot oil and let them splutter. This is followed by addition of fenugreek seeds and immediately add curry leaves and sauté for a second. Pour the seasoning over the cabbage ghassi and mix well.
Your Cabbage ghassi (Cabbage curry) is ready to be served.
