Gujarati cabbage Recipe

Gujarati cabbage


  • 500g Charlotte or other new potatoes, unpeeled and halved
  • 2 tbsp sunflower oil
  • 1 pinch asafoetida (available from Bart or, 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 fresh coconut, toasted
  • bunch of coriander, roughly chopped


  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.
Prep. Time: 10 minutes
Cook Time: 20 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Indian
Main Ing.: Vegetables
0people reviewed this recipe

Copyright © 2021 MenuPages. All rights reserved. [ 0.2914 ]