View source for Cabbage and Carrot Fry


== Ingredients ==

* ½ lb [[cabbage]]
* ½ fresh hot green [[chile]]
* A pinch of [[asafetida|asafoetida]]
* 1 hot dried red [[chile]]
* ½ tsp [[granulated sugar|sugar]]
* ¾ tsp [[lemon juice]]
* ½ lb [[carrot]]s
* 3 tbsp [[vegetable oil]]
* 1 tsp whole [[black mustard seeds]]
* [[salt]] to taste
* 3 tbsp chopped fresh [[cilantro|coriander]]

== Procedures ==

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

Serves: 4

[[Category:Carrot Recipes]]
[[Category:Indian cuisine]]
[[Category:Vegetarian Recipes]]
[[Category:Cabbage Recipes]]

[[Category:Carrot Recipes]]
[[Category:Cabbage Recipes]]