Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Vegetable oil

  2. 1/2 lb 227g / 8oz Potatoes - (peeled), cut in

  3. 1 cm cubes 2 teaspoons 10ml Mustard seeds

  4. 1 teaspoon 5ml Urad dhal or brown lentils - optional

  5. 10 Fresh curry leaves

  6. 1 Onion - finely sliced

  7. 2 Green chiles - (trimmed), halved lengthwise

  8. 1 teaspoon 5ml Turmeric

  9. 1 lb 454g / 16oz White cabbage - finely shredded

  10. 1 3/4 oz 49g Fresh grated coconut Salt and pepper

  11. 1 Fried green chiles - to garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Heat 3 tablespoons of the oil in a large frying pan or wok and fry the cubed potatoes for 10 minutes, stirring occasionally, until they are golden on all sides. Drain on kitchen paper and keep them warm.

  2. Heat the remaining oil. Add the mustard seeds and cook for 1 minute until they begin to pop. Add the urad dhal or brown lentils, if using, and curry leaves and cook for 3-4 minutes until the lentils are golden. Add the onion and chiles and cook for 5-6 minutes until softened. Add the turmeric, cabbage and salt and pepper. Mix thoroughly, cover and cook for a further 10-15 minutes until softened.

  3. Stir in the fried potatoes and half of the fresh grated coconut. Spoon into a warmed serving dish and sprinkle over the remaining coconut. Serve garnished with fried green chiles. Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London. Owners/chefs Das and Alison Sreedharan. Description: White potatoes and grated cabbage stained yellow with turmeric topped with "French cut" green chiles.


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