• 4servings
  • 20minutes
  • 199calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsSulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g Charlotte or other new potatoes , unpeeled and halved

  2. 2 tbsp sunflower oil

  3. 1 pinch asafoetida (available from Bart or, see tip)

  4. 1 tsp black mustard seeds

  5. 1 tsp cumin seeds

  6. 2 dried red chillies

  7. 1 fresh red or green chilli , deseeded and thinly sliced

  8. 1 pointed (sweetheart) cabbage , finely shredded

  9. juice 1/2 lemon

  10. 2 tbsp desiccated or shaved fresh coconut , toasted

  11. bunch of coriander , roughly chopped

Instructions Jump to Ingredients ↑

  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.

  4. 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.


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