Title: Gujerati Style Cabbage with Carrots
Categories: Vegetable
Yield: 4 Servings
| 1/2 | lb | Cabbage |
| 1/2 | lb | Carrots |
| 1/2 | | Fresh hot green chili |
| 2 2/3 | tb | Vegetable oil |
| 1 | pn | Asafetida |
| 2/3 | tb | Whole black mustard seed |
| 1 | | Hot dried red chili |
| 13/16 | ts | Salt |
| 1/3 | ts | Sugar |
| 2 2/3 | tb | Chopped fresh coriander |
| 2/3 | ts | Lemon juice |
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.)