Egg & Cabbage salad

I read this recipe in a book by Nita Mehta. It is unique in the way this salad is dressed. The tamarind as dressing is what gives this salad the zing! So here goes.

Take 4 hard boiled eggs, 2 potatoes. 4-5 and cabbage leaves which are fresh and green, 1 deseeded green chilli, 1 onion and 2 table spoons of finely chopped coriander leaves or cilantro. Cut the cabbage leaves into 1 inch squares. Chop the onion finely. Chop the green chilli really finely.

For the dressing, you need 1 tablespoon of tamarind pulp(use fun foods jar if you have), 4 table spoons of tomato ketchup, ½ teaspoon of chilli powder. ½ teaspoon of salt, ¼ teaspoon of pepper and ½ teaspoon of cumin powder.    

Boil eggs for 10 minutes. Remove from heat and put the eggs in tap water immediately. Peel and cut the boiled eggs into 4 long pieces. Boil potatoes, peel and cut into ¼ inch thick round slices. Heat 2 tablespoon oil in a skillet/pan and ensure that you rotate the pan so that the oil spread all over. Once heated, place the potato slices in an even single layer and fry till they are crisp and golden. Change sides and do likewise. To the potatoes, add cabbage leaves, chopped onion, green chilli and cilantro. Mix well so that all the vegetables are coated with oil. Whisk all the items for dressing in a small bowl. Keep aside 1 tablespoon. Pour the rest of the dressing over the vegetables in the pan and mix well. Transfer to your serving platter. Arrange the eggs on the salad. Dot each piece of egg with the dressing you had kept aside. 

Serve at room temperature or even cold.

PS- I promise that I will make this again and put up a better taken picture to do just to the salad.