Gujarati Cabbage With Coconut & Potato

Ingredients

·         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 freshcoconut, toasted

·         bunch of coriander, roughly chopped

Method

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.