Ingredients:
1/4 Cabbage
1/4 cup Green Peas
1 medium sized Onion
Pinch of Turmeric powder
Pinch of Tamarind powder
1-2 tsp Sambar powder
Salt to taste
1/2 cup cooked Yellow Lentils / Toor dal / Thogaribele
1/3 cup grated Coconut
2-3 Coriander leaves
2-3 Curry leaves
Pinch of Asafotida powder
1/4 tsp Mustard seeds
1 tsp Oil
Recipe:
Chop cabbage and onion into small pieces and put them in a cooker container. Add salt, tamarind powder, turmeric powder, 1/4 tsp sambar powder, green peas, 1/2 cup of water and pressure cook. (2 whistles)
Once the pressure goes off, pour the cooked cabbage to a vessel. Add 1/2 cup of cooked yellow lentils and mix them well. (You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days.)
Put grated coconut, 1-1 1/2 tsp sambar powder in a mixer and grind it to smooth paste by adding sufficient amount of water.(If it is frozen coconut use hot water while grinding.) Add this ground coconut masala to the vessel containing cooked cabbage and bring it to boil. Add chopped coriander leaves and bring it to boil.
Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder, keep it for few seconds. Add curry leaves and then add it to gasi. It goes well with rice/chapathi.
1/4 Cabbage
1/4 cup Green Peas
1 medium sized Onion
Pinch of Turmeric powder
Pinch of Tamarind powder
1-2 tsp Sambar powder
Salt to taste
1/2 cup cooked Yellow Lentils / Toor dal / Thogaribele
1/3 cup grated Coconut
2-3 Coriander leaves
2-3 Curry leaves
Pinch of Asafotida powder
1/4 tsp Mustard seeds
1 tsp Oil
Recipe:
Chop cabbage and onion into small pieces and put them in a cooker container. Add salt, tamarind powder, turmeric powder, 1/4 tsp sambar powder, green peas, 1/2 cup of water and pressure cook. (2 whistles)
Once the pressure goes off, pour the cooked cabbage to a vessel. Add 1/2 cup of cooked yellow lentils and mix them well. (You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days.)
Put grated coconut, 1-1 1/2 tsp sambar powder in a mixer and grind it to smooth paste by adding sufficient amount of water.(If it is frozen coconut use hot water while grinding.) Add this ground coconut masala to the vessel containing cooked cabbage and bring it to boil. Add chopped coriander leaves and bring it to boil.
Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder, keep it for few seconds. Add curry leaves and then add it to gasi. It goes well with rice/chapathi.
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