Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Cabbage 1 ea Hot dried red chili
1/2 lb Carrots 13/16 t Salt
1/2 ea Fresh hot green chili 1/3 t Sugar
2 2/3 T Vegetable oil 2 2/3 T Chopped fresh coriander
1 pn Asafetida 2/3 t Lemon juice
2/3 T Whole black mustard seed

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.)

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