Gujarati cabbage with coconut & potato

• Charlotte or other new potato500g g

  unpeeled and halved

• sunflower oil↗2 tbsp tbsp
• pinch asafoetida1

  (available from Bart or steenbergs.co.uk, see tip)

• black mustard seeds1 tsp tsp
• cumin seeds↗1 tsp tsp
• dried red chillies↗2
• fresh red or green chilli1

  deseeded and thinly sliced

• pointed (sweetheart) cabbage↗1

  finely shredded

• juice ½ lemon
• 2 tbsp desiccated or shaved fresh coconut tbsp

  toasted

• bunch of coriander

  roughly chopped

Step-by-step instructions

1. 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. 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. 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.