Gujarati Cabbage With Coconut & Potato
This aromatic and flavorful potato and cabbage stir-fry is a delightful blend of spices and textures. Tender potatoes and finely shredded cabbage are infused with a medley of spices, fresh chillies, and toasted coconut, creating a dish that is both comforting and vibrant. The addition of lemon juice adds a refreshing zing, making this dish perfect for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 500g Charlotte or other new potatoes , 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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 199 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.06 milligram of sodium
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