Gujerati-style Cabbage With Carrots (sambhara)

Total Time: 5 mins

Ingredients

• Servings: 4
• 1/2 lb cabbage
• 1/2 lb carrot
• 1/2 hot green chili pepper (fresh)
• 2/3 tablespoon vegetable oil
• 1 pinch asafetida powder
• 2/3 tablespoon black mustard seeds
• 1 dried hot red chilies
• 7/8 teaspoon salt
• 1/3 teaspoon sugar
• 2/3 tablespoon fresh coriander, chopped
• 2/3 teaspoon lemon juice

Recipe

• 1 core the cabbage and cut it into fine, long shreds.
• 2 peel the carrots and grate them coarsely.
• 3 cut the green chili into thin, long strips.
• 4 heat the oil in a wide, casserole-type pot over a medium-high flame.
• 5 when hot, put in the asafetida.
• 6 a second later, put in the mustard seeds.
• 7 as soon as the mustard seeds begin to pop, put in the dried red chili.
• 8 stir once.
• 9 the chili should turn dark red in seconds.
• 10 now put in the cabbage, carrots and green chili.
• 11 turn the heat down to medium and stir the vegetables around for half a minute.
• 12 add the salt, sugar and green coriander.
• 13 stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
• 14 ad the lemon juice.
• 15 stir to mix. (remove the whole red chili before serving to those unfamiliar with indian foods.)