| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Side dish, Indian, Vegetables |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Green cabbage |
| 3/4 |
lb |
Carrots |
| 1 |
|
Green chili |
| 4 |
tb |
Vegetable oil |
| 1 |
pn |
Asafetida |
| 1 |
tb |
Black mustard seeds |
| 1 |
|
Dried red chili |
| 1 1/4 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 4 |
tb |
Cilantro, chopped |
| 1 |
tb |
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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