12/9/14
Gujarati cabbage with coconut & potato
Cooking time
Prep: 10 mins Cook: 20 minsSkill level
EasyServings
Serves 4- 500g Charlotte or other new potatoes, unpeeled and halved
- 2 tbsp sunflower oil
- 1 pinch asafoetida (available from Bart or steenbergs.co.uk, see tip)
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 fresh red or green chilli, deseeded and thinly sliced
- 1 pointed (sweetheart) cabbage, finely shredded
- juice ½ lemon
- 2 tbsp desiccated or shaved fresh coconut, toasted
- bunch of coriander, roughly chopped
- Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.
- Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.
- Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.
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