This is one of my favorite dishes, and its very versatile meaning you can add different vegetables and use the same masala for the base. By and large for butti we use cabbage, cauliflower, mushrooms, spinach with cashews combo etc. If using cabbage or cauliflower, potatoes are also used as a combo. In the masala raw coriander/dhania is used along with fresh coconut, red chillies & tamarind so the entire masala is rich and fragrant.
Every one in my household likes this recipe a lot and I make it quite often. It’s usually served along side rice and dal or even chapattis!
3 to 4 cups cabbage cleaned and chopped.
1 large onion chopped.
1 small potato chopped to small pieces
½ cups of fresh coconut
5 to 6 fried red chillies (add more if you want it spicy)
¼ tsp tamarind concentrate
2 tsp Coriander seeds
salt to taste
oil for cooking.
1. Chop the cabbage, potatoes & onions.
2. Heat oil in a kadai or deep skillet and add the chopped onions and sauté till translucent. Follow with cabbage and potatoes and fry all this for about 1 to 2 minutes. Add about ¼ cups of water cover the lid and cook. (Make sure in between if it needs more water to cook) Add salt once it’s cooked and mix well.
3. Whilst the veggies are cooking, in a blender add in the coconut, red chillies, and tamarind & coriander seeds and grind all these ingredients with little water to a fine paste.
4. Add the masala to the veggies and little water; mix it all together so that the masala incorporates with the vegetables. Cover again and cook further till the masala is cooked. Adjust the spice & salt one last time.
5. Serve with rice & Dali toy or rotis.