CUCUMBER/MAGGE AMBAT

MAGGE AMBAT

This is one of the fav, curries of my children.


WHAT YOU NEED:


Magge 1 medium
Cabbage 1/2 cup ( I used the thick part of it)
Potato 1 small
Boiled Tur dal 1 tbsp
Onion, 1 small, chopped finely
Salt to taste


For the masala:


Coconut  grated, 3 handfuls
Red chilli  5, fried in little oil
Tamarind  a small piece

BEFORE SEASONING

HOW TO MAKE:


Wash Magge, peel off the skin and remove the seeds.
Cut them into a little big cubes.
Cut the cabbage leaves, 2 inches piece
Peel  the skins off potato and cut into cubes


Pressure cook the Vegs without water for 10-15 minutes, after the first whistle.


Grind coconut, red chillies and tamarind with a little water to a fine paste.


Transfer the boiled veges in a vessel and add salt to it and keep on the fire.
Add boiled dal and ground masala  and mix well. Let it boil.
When it starts bubbling switch off the burner.

YUMMY MAGGE AMBAT

Heat a small pan with 2 tsp oil.
Fry chopped onions till golden brown. Pour this seasoning on the Magge Ambat.


Serve hot with steaming rice.