Thus was born the idea behind this lip-smacking (?) aloo-cabbage gravy that’s ridiculously simple and satisfies (phew!) all of Sra’s conditions to qualify for her event. Aloo-Cabbage ‘Grindless’ Curry What I Used: Potatoes – 3 Cabbage – 200gm Onion – 1 Tamarind paste – 1 tbsp Garlic paste – 2 tsp Coriander powder – 3 tsp Jeera – 1 tsp 5 litres pressure cooker – 1 Thick bottomed aluminium kadai – 1 Wooden spoon to mix – 1 Serving bowl, so that the picture looks nice – 1 Small spoons to measure the ingredients during cooking – 2 Total cooking time : Not more than 30 mins How I Made It:

  1. Pressure cook the chopped cabbage and the halved, peeled potatoes for one whistle. You can coarsely chop the cabbage and save time that way.
  2. Mash half of the potatoes and some of the cabbage to form a thick gravy around the other pieces.
  3. Heat oil in the kadai, add mustard seeds and then fry onions till they become transparent.
  4. Add the garlic paste, coriander, jeera, turmeric and curry leaves and fry for another 3 mins.
  5. Add the aloo-cabbage mix to this and some water if its too thick.
  6. When the gravy begins to boil, add the tamarind paste, mix well, adjust salt and remove from fire. I had the aloo cabbage curry with rice, but that same night, I realised it goes well with roties and chappathis as well.