500g Charlotte or other new potatoes, unpeeled and halved
2 tbsp sunflower oil
1 pinch asafoetida (available from Bart or steenbergs.co.uk, 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
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.
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.
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.
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.