Egg Cabbage Salad

I call this salad "The Indian Khimchi". It is unique in the way it is dressed. Tamarind and roasted cumin gives the salad an interesting zing. Potatoes, an all time fave and eggs, loved by many create magic with fresh green cabbage.

Take 4 hard boiled eggs, 2 potatoes. 4-5 and cabbage leaves which are fresh and green, 2 de-seeded green chillies, 1 large onion and 2 tbsp of finely chopped coriander leaves or cilantro. Cut the cabbage leaves into rough chunks or squares. Finely chop the onion and the green chilly.

For the dressing, you need 11/2 tbsp of tamarind pulp(use a fun foods jar if you have), 4 tbsp of tomato ketchup, ½ teaspoon of chilly 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 or round pieces. Boil potatoes, peel and cut into ¼ inch thick round slices. Heat 2 tbsp oil in a skillet/pan and allow the oil to spread all over. Warm the oil well and slowly place the potatoes all over without creating a double layer. The potatoes need to be fried to a light crispy state on both sides. Set the potatoes aside and add a wee bit of olive oil onto the same pan and golden fry the chopped onions. Once the onions turns transparent pink, please add the green chilies and 1 tbsp finely chopped cilantro. It is now time to add the pretty green cabbage leaves. Stir fry in low heat for about 3 mins.

For the dressing, spoon all the elements of the dressing int a bowl. Gently mix with a spoon. Add a tbsp of water for the right consistency. Mix 2 tbsp of the dressing with the salad elements. 

Now plate the salad and randomly position the boiled eggs. Dot the eggs with the dressing. Sprinkle some cilantro and serve warm (as in the temperature it is at).