3/4 lb green cabbage
3/4 lb carrots
1 each green chili
4 tablespoon vegetable oil
1 pinch asafetida
1 tablespoon black mustard seeds
1 each dried red chili
1 1/4 teaspoon salt
1/2 teaspoon sugar
4 tablespoon cilantro, chopped
1 tablespoon lemon juice
Core the cabbage & shred it finely. Grate the carrots. Cut the green chili into thin strips. Heat oil in a casserole-type pot over medium-high heat. When hot add the asafetida. Immediately afterwards, add the mustard seeds. When they begin to pop, stir in the red chili. When the chili darkens, add the cabbage, carrots & green chili strips. Reduce heat to medium & stir the vegetables around for 30 seconds. Add salt, sugar & cilantro. Stir & cook for 5 minutes. Add lemon juice & serve.
