CABBAGE GOTHSU OR CABBAGE GRAVY

       

               Sounds different right ? Gothsu is nothing but a gravier dish which can used for rice or chaapthi. In Tamilnadus it is made as a side dish for pongal. And the most traditional one is made of brinjal or eggplant.. But instead of brinjal I have used cabbage for a variation. I learned this recipe from my Mother-in-law. Also this can be used as a side dish for roti or chapathi.  Generally cabbage is used either as kootu or porial. But this one is the gravier version and can be had with chapathis.

Ingredients:

(Serves two)

Cabbage – 1 cup

Moong dal or pasi paruppu – ¼ cup

Onion – 1

Tomato – 2

Green chillies – 4

Chopped Ginger – 1 tsp

Turmeric powder – a pinch

Hing – a pinch

Mustard seeds - 1 tsp

Jeera - 1 tsp

Curry leaves – a few

Coriander for garnish

Method - 1:

Add moong dal, cabbage, onion tomato, green chillies and chopped ginger layer by layer into a pressure cooker with salt and turmeric powder.

Allow 2 whistles for the cooker.

Once pressure subsides, add curry leaves and coriander for garnishing.

Additionally we can season the curry with mustard seeds, jeera and a pinch of hing. Add this seasoning to the cabbage gravy. Serve hot with rotis.

I skipped this step of seasoning to go Healthy and Oil free :)

This method is very convenient as it doesn't need any extra effort other than cutting the veggies.

Method -2

Add moong dal and cabbage in a pressure cooker . Cook it for 2 whistles.

Heat oil in a skillet. Add mustard seeds , let them crackle. Then add jeera, green chillies , chopped ginger and a pinch of hing.

Sauté chopped onions. Once it turns golden brown, add chopped tomatoes.

Fry for five minutes until the tomato gets cooked.

Add salt and turmeric powder.  At this stage add the cooked cabbage and dal mixture. Red chilli powder can be added to get more spice.

This doesn’t need to boil much as it is cooked already. Garnish with curry leaves or coriander as per choice.

This method would be tastier as the onions and tomatoes would be crunchier than the first method.

It can be served it with any Indian bread varieties.