Kobi Batata - Cabbage and Potatoes

 

This is a really good side dish, which would go well with lots of curry's, served here with my current favourite lamb and lentil, also on this blog. Anyway this dish is very popular amongst the Kutchi people, who are strict vegetarians who like slightly spiced food, reflecting their traditional style of living. Things you learn on my blog. 

Kobi Batata has an unusual method of cooking which takes a little time but the results are well worth it. Perhaps less is more as you can really taste the different spice. 

Anyway peel and slice potatoes into what looks like thin chips with skins on, rinse. Heat enough rapeseed oil to cover the bottom of the pan to maybe 3mm deep. When the oil is hot add a teaspoon of cumin seeds and when they start to pop, lob in the potatoes, slowly getting them to shallow fry if poss for five mins or so then add half a cabbage sliced thinly, add a teaspoon of turmeric, a tablespoon of coriander, salt, and two or three chopped chillies with their seeds. Stir well and cover, keep on a low heat and stir regularly to prevent sticking, you shouldn't need to add more than a dash of water. 

When the potatoes are more or less soft add half a dozen halved cherry toms.