Preparation:
Core the cabbage and 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 and green chili strips. Reduce heat to medium and stir the vegetables around for 30 seconds. Add salt, sugar and cilantro. Stir and cook for 5 minutes. Add lemon juice and serve. |
