4C. Cabbage (shredded)
6-8 Potatoes (small to medium size)
2 Green chilies (sliced and deseeded)
3-4 Dry red chilies
1T. Cumin seeds
1T. Mustard seeds
1T. Lemon juice
2T. Desiccated coconuts (lightly toasted)
4T. Coriander (chopped)
Asafoetida (a generous pinch)
Salt & Pepper
Start with preparing the potatoes for the recipe. In a pot of boiling water add salt and cook potatoes for 10-12 minutes. Peel and lightly crush. Set aside.
In a pan heat some oil and add dried red chilies along with mustard, cumin and asafoetida. Smoke till fragrant. Once the seeds began to crackle, toss in the cabbage and sliced green chilies.
Make sure the cabbage gets coated with spices and oil nicely. Add the potatoes and continue tossing for few minutes. Add salt and pepper according to your taste.
Once it combines, throw in the toasted coconut, chopped coriander and lemon juice. Give it a final toss to combine.
Serve hot as a side dish.
The key here is the crunch in the cabbage. Don’t overcook!