Vengaya Kos - With coconut

Ingredients:

• Onion - 2
• Tomato - 1
• Potato - 1(small0
• Cabbage - 2 leaves
• Chilli powder - 2 tsp
• Bay leaf - 1
• Pepper - 1 tsp
• Split urudh dhal - 1 tsp
• Curry leaves - a string
• Salt - to taste 
• Oil - 2 tbsp

To grind

• Coconut - 1/2 cup
• Roasted bengal gram dhal - 2 tbsp
• Fennel seeds - 2 tsp
• Pepper - 1 tsp
• Kus kus - 2 tsp

Method:

Finely cut the onions, potato, cabbage, and tomato. (everything in lengthwise about an inch long)
Heat oil in a cooker pan add bay leaf, pepper, split urudh dhal followed by onion. Saute till the onion is translucent and cooked. Add the potato and cabbage and saute well.
Add the tomato and cook well. Add chilli powder and salt and saute till the raw smell goes.
Now add water and pressure cook.
Grind the next set of ingredients to a paste with little water.
Open the cooker and let it boil, stir in the coconut paste and adjust the spice and salt. Bring it to a slight boil and turn off the stove.
Could be served with Idly or chapathi.

Note: You can either pressure cook or just close the vessel and cook. Also the potato could be added either by chopping it or boil it separately peel the skin, mash it with finger and add to the dish while adding water. It improves the thickness. Adjust the water according to the required consistency.