*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Cabbage
      1/2   lb           Carrots
      1/2                Fresh hot green chili
    2 2/3   T            Vegetable oil
    1       pn           Asafetida
      2/3   T            Whole black mustard seed
    1                    Hot dried red chili
      3/4   t            Salt
      1/3   t            Sugar
    2 2/3   T            Chopped fresh coriander
      2/3   t            Lemon juice
   Core  the cabbage and cut it 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, 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
   5 minutes or until  the vegetables  are  just done and retain some of
   their crispness.   Ad  the lemon juice.   Stir to mix.   (Remove the
   whole red chili before serving to those unfamiliar with Indian foods.)
                    - - - - - - - - - - - - - - - - - -