CABBAGE AND PEAS Kobi Vatana Nu Shak

Gujarati vegetarian cooking is very delicate as the flavours of the vegetables are highlighted with just a few herbs and spices, such as green chilli and ginger, and are not usually cooked in a heavy curry base as with a lot of north Indian cooking. This recipe works well if the cabbage is very finely shredded. It should look translucent and shiny when cooked. You can use red cabbage here and swap the peas for tinned black chickpeas if you wish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Crush the chillies and ginger to a paste in a pestle and mortar or spice mill.

Step 2

2 Heat the oil in a heavy-based or non-stick saucepan and add the mustard seeds. As they begin to pop, add the cumin seeds and asafoetida and cook for 10 seconds, then stir in the chilli-ginger paste. Sprinkle in the turmeric and add the cabbage and peas at once. Season with salt and stir for 4–5 minutes until the vegetables start to turn translucent. Cover the pan and cook over a low–medium heat for 20 minutes. The salt will draw out enough moisture from the cabbage to cook it.

Step 3

3 Serve hot, sprinkled with the coconut.