We ate, we digested, we enjoyed

Here are two recipies that I prepared a couple weeks ago that were successful and intersting.

Indian Avocado (Butter Fruit) Sauce

2 Avocados
1-2 green chilis sliced
1/4 cup fresh parsley or coriander leaves
1/8 cup tamarind juice (add more for thinner sauce)
salt

Mash the avocados and add the chilis. Mix this with the tamarind juice, then add the parsley and salt to taste.
We ate this with dosa and it sure was interesting. You can add some mayo for a creamier taste.

In my internet searching I came across Geetha and her delicious rendition of Cabbage Porial.
Geetha's Cabbage Porial

1 small head of green cabbage
2 tbsp oil
1 tsp urad dal
12 curry leaves
1 tsp minced ginger
1 onion chopped
2 dried red or fresh green chilis
water
1/4 tsp turmeric
salt black pepper

Shred the cabbage into long thin strings. Heat the oil and add the urad dal, curry leaves, ginger, chilis, and onion. Cook until the onion is browned. Add 1 tbsp of water as needed when teh pan begins to brown. Add cabbage, turmeric and season with salt and pepper. Heat until the cabbage is cooked.