| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Green cabbage |
| 3/4 |
lb |
Carrots |
| 1 |
|
Green chili |
| 4 |
T |
Vegetable oil |
| 1 |
pn |
Asafetida |
| 1 |
T |
Black mustard seeds |
| 1 |
|
Dried red chili |
| 1 1/4 |
t |
Salt |
| 1/2 |
t |
Sugar |
| 4 |
T |
Cilantro, chopped |
| 1 |
T |
Lemon juice |
INSTRUCTIONS
Core the cabbage & shred it finely. Grate the carrots. Cut the green
chili into thin strips. Heat oil in a casserole-type pot over
medium-high heat. When hot add the asafetida. Immediately afterwards,
add the mustard seeds. When they begin to pop, stir in the red chili.
When the chili darkens, add the cabbage, carrots & green chili strips.
Reduce heat to medium & stir the vegetables around for 30 seconds. Add
salt, sugar & cilantro. Stir & cook for 5 minutes. Add lemon juice &
serve.
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