Steps to Prepare Award-winning Gujarati Cabbage with coconut & potato

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, gujarati cabbage with coconut & potato. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Stir in the lemon juice, coconut and coriander, and serve. So you can think of this Gujarati Style Cabbage Salad like a sauerkraut meets kimchi meets coleslaw. Fried or "popped" mustard seeds, coconut, cabbage, toasted almonds, carrot, red peppers and cooked and mixed in a sweet vinegar sauce. Cabbage Coconut (Kobbari Koora) Curry క్యాబేజీ కొబ్బరి కూర.

Gujarati Cabbage with coconut & potato is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Gujarati Cabbage with coconut & potato is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook gujarati cabbage with coconut & potato using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Gujarati Cabbage with coconut & potato:

1. Get large potato,cut into halves
2. Make ready cabbage, shredded
3. Take grated coconut
4. Make ready dried red chilli
5. Prepare green chili, sliced
6. Make ready lemon juice
7. Take small onion (optional)
8. Take asafoetida (hing)
9. Prepare cumin seeds
10. Take mustard seeds
11. Prepare kitchen king powder
12. Prepare Salt
13. Make ready oil
14. Get coriander leaves

You can even add grated coconut for garnish if you want. Cabbage foogath is a dry Goan sabzi made with cabbage and few spices. Foogath or fugad in goan language translates to dry vegetable sabzi cooked in curry leaves and coconut. It is style of cooking vegetables quickly by tempering it.

Steps to make Gujarati Cabbage with coconut & potato:

1. Firstly, cook potatoes in a pan of salted boiling water for 10 mins. Drain well. Keep aside.
2. Take a pan heat oil add, asafoetida, cumin seeds, mustard seeds, dried red chilli fry for a second. Add onion saute for a minute.
3. Add the fresh greenchilli, cabbage and some salt and stir fry for few minutes. Now add warm potatoes to the pan and cook for 2-3 minutes.
4. Add coconut, lemon juice, coriander leaves mix well. Heat off.
5. Serve with chapati / paratha.

Foogath or fugad in goan language translates to dry vegetable sabzi cooked in curry leaves and coconut. It is style of cooking vegetables quickly by tempering it. It is simple yet very delicious and the most basic and minimal. Cabbage poriyal is a famous side dish from South India where cabbage is tempered with mustard seeds, curry leaves and some lentils. It is finally topped with some freshly grated coconut.

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