recipe - tried and tested - Gujarati cabbage with coconut &.txt

potato - BBC Good Food

# Gujarati cabbage with coconut & potato

* 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

## Tip - 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.

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.

 

From <http://www.bbcgoodfood.com/recipes/1128649/gujarati-cabbage-with-coconut-and-potato>:

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