Gut-friendly recipe for 4 people, takes only 20 mins; recipe has new potato, sunflower oil, asafoetida, mustard seed, cumin seed, red chilli, green chilli, cabbage, lemon, coconut and coriander.
Gujarati cabbage with coconut & potato
Course: Gut-friendly
Servings
4
servings
Prep time
10 mins
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
Directions
- 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.
