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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.)
| Ingredients:
1/2 Pound(s) cabbage 1 ea hot dried red chili
1/2 Pound(s) carrots 13/16 ts salt
1/2 fresh hot green chili 1/3 ts sugar
2 2/3 Tablespoon(s) vegetable oil 2 2/3 tb chopped fresh coriander
1 Pinch(s) asafetida 2/3 ts lemon juice
2/3 Tablespoon(s) whole black mustard seed |
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