Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Cabbage
1/2 lb Carrots
1/2 Fresh hot green chili
2 2/3 T Vegetable oil
1 pn Asafetida
2/3 T Whole black mustard seed
1 Hot dried red chili
3/4 t Salt
1/3 t Sugar
2 2/3 T Chopped fresh coriander
2/3 t Lemon juice
Core the cabbage and cut it into fine, long shreds. Peel the carrots
and grate them coarsely. Cut the green chili into thin, long strips.
Heat the oil in a wide, casserole-type pot over a medium-high
flame. When hot, put in the asafetida. A second later, put in the
mustard seeds. As soon as the mustard seeds begin to pop, put in the
dried red chili. Stir once. The chili should turn dark red in
seconds. Now put in the cabbage, carrots and green chili. Turn the
heat down to medium and stir the vegetables around for half a minute.
Add the salt, sugar and green coriander. Stir and cook for another
5 minutes or until the vegetables are just done and retain some of
their crispness. Ad the lemon juice. Stir to mix. (Remove the
whole red chili before serving to those unfamiliar with Indian foods.)
