Gujerati Cabbage with Carrots Madhur Jaffreys Indian Cooking, by Madhur Jaffrey, Barrons, Woodbury, NY, 1983. ISBN 0-8120-2700-0. A good, quick dish that might put cabbage into its most edible form. Unfortunately, it doesnt keep too well (it will start smelling strong, even though it will taste fine). Ingredients 3/4 pound cabbage (about 1/4 of a medium green head) 3/4 pound carrots 1/2 - 1 fresh, hot green chili 4 tablespoons oil A pinch of ground asafetida (opt) 1 tablespoon whole black mustard seeds 1 whole, hot dried red chili 1.25 teaspoons salt 1/2 teaspoon sugar 4 heaped tablespoons chopped fresh green coriander (opt) 1 tablespoon lemon juice Directions Core the cabbage and cut in 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 (this takes just a few seconds), 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 4 minutes or until vegetables are just done and retain some of the their crispness. Add the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian Food).
Posted on: Fri, 18 Oct 2013 10:19:25 +0000
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