Ingredients Edit

Directions Edit

  1. Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chile into thin, long strips.
  2. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafoetida.
  3. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chile. Stir once.
  4. The chile should turn dark red in seconds. Now put in the cabbage, carrots and green chile.
  5. Turn the heat down to medium and stir the vegetables around for half a minute.
  6. Add the salt, Sugar and green coriander.
  7. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
  8. Sprinkle lemon juice and serve.

Serves: 4

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