Gujarati Cabbage With Coconut Potato Recipes

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GUJARATI CABBAGE WITH COCONUT & POTATO



Gujarati cabbage with coconut & potato image

This superhealthy, stir-fried side makes a tasty vegetarian supper served with rice and dhal

Provided by Silvana Franco

Categories     Dinner, Side dish, Vegetable

Time 30m

Number Of Ingredients 11

500g Charlotte or other new potato , 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

Steps:

  • 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.

Nutrition Facts : Calories 199 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium

GUJARATI CABBAGE CURRY



Gujarati Cabbage Curry image

Make and share this Gujarati Cabbage Curry recipe from Food.com.

Provided by Member 610488

Categories     Greens

Time 1h12m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 green cabbage, cored and shredded
kosher salt, to taste
2 tablespoons peanut oil
2 teaspoons black mustard seeds
2 teaspoons asafoetida powder
2 teaspoons cumin seeds
10 fresh curry leaves
2 teaspoons ground turmeric
3 plum tomatoes, chopped
3 italian frying bell peppers, seeded and thinly sliced crosswise
1 serrano chili, thinly sliced
cilantro, roughly chopped
fresh lime juice
2 tablespoons sugar

Steps:

  • Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
  • Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes.
  • Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.

Nutrition Facts : Calories 120.3, Fat 5.3, SaturatedFat 0.9, Sodium 32.3, Carbohydrate 18, Fiber 5.5, Sugar 11.4, Protein 3.1

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