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Gujarati cabbage with coconut & potato Recipe
Gujarati cabbage with coconut & potato
  • Cook Time: 10 mins
  • Serving: 4 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 199
  • Carbohydrate Content: 25g
  • Fat Content: 10g
  • Fiber Content: 4g
  • Protein Content: 4g
  • Saturated Fat Content: 3g
  • Sodium Content: 0.06g
  • Sugar Content: 5g

Gujarati cabbage with coconut & potato Recipe

By 2021-06-25

Gujarati cabbage with coconut & potato is a Gut-friendly recipe for 4 people, takes only 20 mins; recipe has new potato, sunflower oil and asafoetida.

Ingredients

  • Coriander - bunch of coriander, roughly chopped
  • Red Chilli - 2 dried red chillies
  • Lemon - juice 1/2 lemon
  • Sunflower Oil - 2 tbsp sunflower oil
  • New Potato - 500g Charlotte or other new potato, unpeeled and halved
  • Cumin Seed - 1 tsp cumin seeds
  • Asafoetida - 1 pinch asafoetida (available from Bart or steenbergs.co.uk, see tip)
  • Mustard Seed - 1 tsp black mustard seeds
  • Coconut - 2 tbsp desiccated or shaved fresh coconut, toasted
  • Green Chilli - 1 fresh red or green chilli, deseeded and thinly sliced
  • Cabbage - 1 pointed (sweetheart) cabbage, finely shredded

Instructions

  1. 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.
  2. 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.
  3. 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.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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