This started out as regular bubble and squeak but as potatoes and cabbage are also staples of Indian cuisine, the recipe kind of changed direction and went East! I used cold cooked potatoes and raw cabbage, fried with onion, garlic and my favourite spices (feel free to substitute your own choice) but otherwise it's just the same as cooking traditional 'bubble'. It won't come out as 'solid' as the bubble and squeak made with mash and cooked cabbage; the potatoes keep their shape, more like Bombay potatoes - hence my title.
As you'll see from my photograph, I served this with chilli and mango chutney. Hopefully you can see how the potatoes keep their shape and are crusty without burning. For a vegetarian meal it would taste good with dhal and a mushroom pilau. Or it would go well with any kind of hot or cold meat. Thanks for reading.