GUJARATI CABBAGE WITH COCONUT & POTATO

Gujarati cabbage with coconut & potato image

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

Provided by Silvana Franco

Time 30m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 199 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium