Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Cabbage 1 Hot dried red chili
1/2 lb Carrots 13/16 ts Salt
1/2 Fresh hot green chili 1/3 ts Sugar
2 2/3 tb Vegetable oil 2 2/3 tb Chopped fresh coriander
1 pn Asafetida 2/3 ts Lemon juice
2/3 tb 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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