| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
New import |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Cabbage |
| 3/4 |
lb |
Carrots |
| 1/2 |
|
To 1 fresh, hot green chile |
| 4 |
tb |
Vegetable oil |
|
pn |
Ground asafetida (optional, |
|
|
See note) |
| 1 |
tb |
Whole black mustard seeds |
|
|
(see note) |
| 1 |
|
Whole, hot dried red chile |
|
|
About 1 1/2 teaspoons salt |
| 1/2 |
|
Teaspoon sugar |
| 4 |
|
Heaping tablespoons chopped |
|
|
Fresh cilantro |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Core the cabbage and cut it into fine, long shreds. Peel the carrots and
grate them coarsely. Cut the green chile into thin, long strips, discarding
stems and seeds. Set these aside. Heat the oil in a wide, casserole type
pot over medium-high heat. When hot, add asafetida. A second later, add the
mustard seeds. As soon as mustard seeds begin to pop (this takes just a few
seconds), add the dried chile. Stir once. The chile should turn dark red in
seconds. Add cabbage, carrots and green chile. Reduce heat to medium and
stir for half a minute. Add salt, sugar and cilantro. Stir and cook for
another 5 minutes or until vegetables are just cooked and retain some of
their crispness. Add lemon juice. Stir to mix. Remove and discard whole red
chile. Makes 4 to 6 servings.
NOTE: Asafetida and black mustard seeds are available at import groceries
that sell Indian foods.
Per serving: Calories 105 Fat 6g No cholesterol Sodium 622 mg Percent
calories from fat 51%
Source: "Madhur Jaffrey's Indian Cooking" Dallas Morning News 10/16/96
Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #076 by BobbieB1@aol.com on Mar 15, 1997
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”