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Gujarati cabbage with coconut & potato

Gujarati cabbage with coconut & potato

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This superhealthy, stir-fried side makes a tasty vegetarian supper served with rice and dhal

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal199
fat10g
saturates3g
carbs25g
sugars5g
fibre4g
protein4g
low insalt0.06g
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Ingredients

  • 500g Charlotte or other new potato , 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
ASAFOETIDA

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.

Goes well with

Recipe from Good Food magazine, March 2011

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A star rating of 4.8 out of 5.20 ratings
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