Ingredients:
1/2 lb Cabbage
1/2 lb Carrots
1/2 Fresh hot green chili
4 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
Serves 4
Method:
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 )