Gujarati cabbage with coconut and potato
By Silvana Franco for BBC Good Food – submitted by Lori, Yorkville CSAThis tasty recipe calls for some hard-to-find ingredients. If you can’t find small new potatoes, use regular potatoes, but peel them and cut into big bite-sized pieces. For asafoetida, you can use a mixture of garlic and onion powder. Black mustard seeds can be substituted with an equal amount of dry mustard, or half the amount if using prepared mustard.
Ingredients
- 1 lb small new potatoes unpeeled and halved
- 2 TBS sunflower oil
- 1 pinch asafoetida see above
- 1 tsp black mustard seeds see above
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 fresh red or green chilli deseeded and thinly sliced
- 1 small cabbage finely shredded
- juice of ½ lemon
- 2 TBS shredded coconut flakes toasted
- bunch of cilantro roughly chopped
Instructions
- Instructions: Click here for instructions (BBC Good Food)