- 500g Charlotte or other new potato, unpeeled and halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 1 pinch asafoetida (available from Bart or steenbergs.co.uk, see tip)
This is a gum from a variety of giant fennel, which naturally has a horrid and offensive smell,…
- 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
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp desiccated or shaved fresh coconut, toasted
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
- 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.
Asafoetida has a powerful fried-onion flavour so is always used sparingly. It’s said to aid digestion, making it a natural partner to cabbage.