Sukha Bundhgobi

Name: Sukha Bundhgobi
Prep time: 10 min
Total time: 10 min
Ingredients: 1 onion, sliced seasoning to taste; 12 garlic cloves, peeled; 2 teaspoons each cumin, coriander and fenugreek seeds; 2 teaspoons each cumin, coriander and fenugreek seeds; 2 teaspoons each cumin, coriander and fenugreek seeds; 1 tablespoon mustard seed; 150 ml/5 fl oz/⅔ cup olive oil; 2 large potatoes; 1 medium white/tight-head green cabbage; 1 medium white/tight-head green cabbage; 1 tablespoon lemon juice

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

The exotic name of this recipe simply means ‘side dish of cabbage’. It goes well with mild pâtés and eggs.

Ingredients

1 medium white/tight-head green cabbage
2 large potatoes
150 ml/<

Side dish
Vegan
Gluten-free

Method

Slice the cabbage thinly and dice the potatoes. Heat the oil in a large frying pan and cook the spices until the mustard seeds stop popping. Add the garlic, onion and potato and cook for a further 3 minutes. Now add the cabbage and seasoning, cover the pan and cook for another 15 minutes. When the potato is fully cooked, add the lemon juice. Stir briskly and serve.