Kobi-batata bhajee

cabbage with potato veggie
 Ingredients
2 cups shredded Cabbage/kobi
1 potato (diced)
2 tsp freshly grated coconut
1/2 inch ginger chopped
salt and sugar to taste

Tempering
1-2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1 green chili (slit)
2-3 curry leaves
1/2 tsp turmeric powder

Garnishing
2-3 tsp chopped coriander leaves

Method

• Separate the cabbage leaves and wash them properly. Arrange them on one another (stack them). Cut the stack from the middle (to manage easily). Then chop the stack lengthwise. Dice the potato.
• Heat the oil in a kadhai. Add all the tempering ingredients one by one.Add the potato and then shredded cabbage.
• Cover the kadhai with water in the lid. Lower the flame and let it cook for 5 minutes. Check after 2-3 minutes if potato is cooked. If not continue the process.
• When done add coconut, salt and sugar to taste.
• Garnish with coriander leaves