A perfect name for this salad is The Indian ‘Khimchi”. It is unique in the way it is dressed. Tamarind and roasted cumin give the salad an interesting zing. Potatoes, an all time favourite and wholesome eggs create salad magic with fresh green cabbage.
My food word for this recipe would be pickled.
When you go out shopping look for;
Tomato ketch up
Red chilly powder
Salt to taste
The recipe would be;
Take four eggs, two potatoes, five cabbage leaves which are fresh and green, two green chillies, one large onion and a thick bunch of cilantro. Finely chop the cilantro and get two table spoons of them. De-seed the green chilly and finely chop them. Cut the cabbage leaves into rough chunks or squares. Finely chop the onion.
For the dressing, you need one and a half tbsp of tamarind pulp (or you can use tamarind paste from a jar), four tbsp of tomato ketchup, half tsp of chilly powder, half tsp of salt, one fourth tsp of pepper and half tsp of cumin powder.
To make the dressing, spoon all the ingredients of the dressing into a bowl. Gently mix with a spoon. Add a tbsp of water for the right consistency.
Boil the eggs for ten minutes. Remove from heat and put the eggs in tap water immediately. Peel and cut the boiled eggs into four oblong pieces. Boil potatoes, peel and cut into one forth inch thick round slices. You can also not peel the potatoes. Heat two tbsp oil in a skillet 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 one tbsp finely chopped cilantro. It is now time to add the pretty green cabbage leaves. Stir fry in low heat for about three mins.
Toss the salad with some of the dressing.
Now plate the salad and randomly place the boiled eggs. Dot the eggs with the dressing. Sprinkle some cilantro and serve warm.