Categories: Gluten-Free, Vegetables

Ingredients

• 250g Charlotte or other new potatoes , unpeeled and halved
• 1 tbsp sunflower oil
• 1/2 pinch asafoetida (available from Bart or steenbergs.co.uk, see tip)
• 1/4 tsp black mustard seeds
• 1/2 tsp cumin seeds
• 1 dried red chillies
• 1/2 fresh red or green chilli , deseeded and thinly sliced
• 1/2 pointed (sweetheart) cabbage , finely shredded
• juice 1/2 lemon
• 1 tbsp desiccated or shaved fresh coconut , toasted
• bunch of coriander , roughly chopped

Directions

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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