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Gujarati Cabbage With Coconut and Potato

Gujarati Cabbage With Coconut and Potato

Asafoetida is a condiment with a powerful onion flavor, therefore you should use it sparingly. It can aid digestion and it makes a great partner for this cabbage dish. Put a twist to your usual recipe by adding potatoes and coconut for some extra flavor and diversity.

gujarati cabbage

  • 500g Charlotte potato
  • 1 tsp of cumin seeds
  • 2 tbsp of sunflower oil
  • 1 pinch of asafoetida
  • 1 tsp of black mustard seeds
  • 2 dries red chillies
  • 1 fresh green chilli
  • 1 cabbage
  • juice form ½ lemon
  • 2 tbsp of shaved coconut

Gujarati Cabbage With Coconut and Potato

First of all, begin by placing a pot of salted water over medium-high heat and let it boil. Add in the peeled potatoes and cook them for 10 minutes until they are fork tender. Drain the water and then return the potatoes to the pan. Crush them using the back of a fork but do not mash them completely.

Secondly, heat up the oil into a large frying pan then add the asafoetida, spices and the dried chillies. Cook everything for a few minutes until all of the spices pop and the chillies darken. Next, add the fresh chilli, cabbage and then some salt. Stir fry everything for 5 minutes and add the warm mashed potatoes on top.

Cook for 5 more minutes, until the cabbage is tender but still has some bite to it. Pour the lemon juice, coconut shavings and coriander, then cook for one more minute. Remove the pot from the heat.

Lastly, spoon out the mixture into individual bowls and then serve immediately. This is how some simple shredded cabbage can be transformed with the aid of some spices into a fragrant dish. If you are looking for new ideas for your meals, try this dish.

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