Gujarati Cabbage with Coconut and Potato

Name: Gujarati Cabbage with Coconut and Potato
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Universal
Ingredients: 500 g Potatoes; 27.0 g Sunflower oil; 0.19 g Asafoetida; 5.0 g Mustard; 2.0 g Cumin seeds; 1.0 g dried chili; 7.0 g Green chilis; 1000 g Pointed cabbage; Orange juice; 10.2 g Coconut; 25.0 g Coriander

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A simple and tasty dish that features shredded cabbage and diced potatoes cooked with coconut, mustard seeds, cumin, and green chilies. The dish is seasoned with salt, lemon juice, and cilantro, which balance the sweetness of the coconut and the spiciness of the chilies. The dish is vegetarian, vegan, and gluten-free, and can be served as a side dish or a main course with roti, paratha, or rice. Gujarati Cabbage with Coconut and Potato is a great way to enjoy the flavors of the Gujarati cuisine, which is known for its use of fresh ingredients, spices, and herbs.

Category: Mains

Source: www.bbcgoodfood.com

Equipment

	Saucepan
	Large frying pan

Ingredients

	Potato
	Sunflower oil
	Asafoetida
	Mustard
	Cumin seeds
	dried red chillies
	Green chilli
	Sweetheart cabbage
	Juice
	Coconut
	Coriander

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.