Gujarati cabbage with coconut & potato

Gujarati cabbage with coconut & potato

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(18 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
This superhealthy, stir-fried side makes a tasty vegetarian supper served with rice and dhal

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal199
  • fat10g
  • saturates3g
  • carbs25g
  • sugars5g
  • fibre4g
  • protein4g
  • salt0.06g
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  • 500g Charlotte or other new potato, unpeeled and halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 pinch asafoetida (available from Bart or, see tip)



    Asafoetida is a gum from a variety of giant fennel, which naturally has a strong and pungent…

  • 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…

  • 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


  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.

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Comments, questions and tips

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21st Apr, 2019
I have made this several times now an accompaniment to home made curry. Really great way to use up the glut of cabbage we receive in our veg box this time of year. If you don’t have asafoetida then it doesn’t matter, it tastes fine without. And if you can’t be bothered with the potatoes then it’s fine without those too and much faster to make. Also a really good way to use up leftover roast potatoes.
7th Feb, 2014
Absolutely delicious. A lovely side dish.
16th Apr, 2013
Really tasty way to make ordinary green cabbage totally delicious!
9th Feb, 2013
Again very simple, quick and delicious dish. Used olive oil instead of sunflower oil and sprinkled more olive oil when dished up. Yummy.
18th Jan, 2013
Absolutely delicious, I had it with Anjum Anand's tarka dal which is on the BBC Food website and a pitta - tasty, easy, cheap and super healthy, will be having again!
28th Feb, 2012
Great recipe, easy to do and fresh tasting. I served this with an Indian spiced roast chicken, the cabbage really lifted the meal. I did manage to get hold of the asafoetida, but I'm not sure it made a huge difference to the taste. Will certainly be making this again.
10th Sep, 2011
Didn't use asafoetida and my chillies were a little hot but it went down a treat. Thank you for a great recipe!
30th Jun, 2011
Excellent recipe. We couldn't find any asafoetida but can't imagine it could have been much nicer with it.
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