Gujarati cabbage with coconut & potato

Name: Gujarati cabbage with coconut & potato
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps sunflower oil; 1 pinch asafoetida (available from Bart or steenbergs.co.uk, see tip); 1 teaspoon black mustard seeds; 1 teaspoon cumin seeds; 2 dried red chillies; 1 fresh red or green chilli, deseeded and thinly sliced; 1 pointed (sweetheart) cabbage, finely shredded; 1 juice lemon; 2 Tbsps desiccated or shaved fresh coconut, toasted; 1 bunch coriander, roughly chopped; 500 grams Charlotte or other new potato, unpeeled and halved

Gujarati cabbage with coconut & potato might be A mixture of pointed cabbage, sunflower oil, cumin seeds, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 30 minutes. Users who liked this recipe also liked Cabbage Sambharo | Gujarati warm cabbage salad, Cabbage with Sweet Potato In Coconut Milk, and gujarati mango pickle | gujarati methia keri pickle.

Instructions

Cook potatoes in a pan of salted boiling water for 10 mins until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Frying Pan

Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Dried Chili Pepper

Asafoetida

Chili Pepper

Spices

Cooking Oil

Pop

Equipment you will use

Frying Pan

Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins.

Ingredients you will need

Cabbage

Chili Pepper

Salt

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.

Ingredients you will need

Lemon Juice