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
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.