Sukha Bundhgobi

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

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.


  • 1 medium white/tight-head green cabbage
  • 2 large potatoes
  • 150 ml/5 fl oz/ cup olive oil
  • 1 tablespoon mustard seed
  • 2 teaspoons each cumin, coriander and fenugreek seeds
  • 12 garlic cloves, peeled
  • 1 onion, sliced seasoning to taste
  • 1 tablespoon lemon juice


    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.