1 chopped potato
Curry leaves and mustard for tempering
Oil for cooking
Salt, turmeric and sabzi masala to taste
Thick coconut milk- 1/4 cup
Add oil to a deep pan and add mustard and curry leaves, allow mustard seeds to splutter. (I did not have any). Add onion, saute for 3 to 5 minutes, or until translucent. Add tomatoes and cook till oil separates. Stir in cabbage and potato, add salt and masalas and reduce heat to sim. Cover pan and cook over for30 mins. Once cabbage is cooked through, add the coconut milk and allow to come to a boil. Switch off stove and let it sit for sometime before serving.