4 servings

Ingredients

• 500g Charlotte or other new potato, unpeeled and halved
• 2 tbsp sunflower oil
• 1 pinch asafoetida
• 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

Instructions

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.