Title: Cabbage and Carrot Bahji
Categories: Vegetable Side Ethnic
Yield: 4 Servings
| 1 | tb | Coriander seeds, crushed |
| 1/2 | ts | Cumin seeds |
| 2 | | Dried chilis |
| 4 | c | Shredded cabbage |
| 1 | c | Diced carrots |
| 1/3 | c | Chopped tomato |
| 1/4 | ts | Tumeric |
| 1 | | Green chili, chopped |
Pam or dry fry coriander, cumin seeds, and whole chilis, Stir for a min
over medium heat, or until chilis darken. Add carrots, cabbage, tomatoes,
then tumeric, green chilies,. Stir to mix thoroughly. Reduce heat, cover,
and simmer 15-20 minutes. Vegies should be a little crunchy, but if you
like mooshy, cook 'em a little longer.